CrockPot Zucchini Bread
Ingredients
2 Large Eggs
1 Cups Granulated Sugar
½ Cup Vegetable Oil
2 Teaspoons Pure Vanilla Extract
3 Cups Grated Zucchini (About 3 Medium Zucchinis)
1 ½ Cups All-Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Kosher Salt
Directions
In a large mixing bowl, whisk together the eggs, sugar, oil and vanilla extract.
Add the remaining ingredients and mix well with a wooden spoon or silicone spatula until everything is mixed well and all of the dry ingredients are mixed in.
Pour batter into a greased or buttered loaf pan that fit inside a 6 quart or larger oval slow cooker.
Place loaf pan inside slow cooker and place a clean thin kitchen towel or a layer of paper towels between the slow cooker insert and lid.
Cook on HIGH for 2 to 3 hours, or until a toothpick, when inserted into the center of the loaf comes out clean.
Carefully remove loaf pan from the slow cooker, and allow bread to cool for 20 minutes before removing the zucchini bread from the loaf pan.
Enjoy the zucchini bread warm or at room temperature plain or spread with butter or cream cheese.
