There’s nothing better than warm, homemade zucchini bread—except when you can make it effortlessly in a crockpot! This recipe is soft, moist, and packed with cinnamon-spiced goodness. The best part? No need to turn on the oven! Just mix, pour, and let the slow cooker do all the work. Perfect for busy mornings, meal prep, or a cozy snack with a cup of coffee. Let’s get baking!
What You’ll Need
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts (optional)
Pro Tips
✔ Squeeze out excess moisture – After grating the zucchini, press it between paper towels to remove extra water so your bread isn’t too wet.
✔ Don’t overmix – Stir the batter until just combined for a soft, tender loaf.
✔ Line the crockpot – Use parchment paper or grease it well to keep the bread from sticking.
✔ Check for doneness – Every slow cooker is different! Start checking around 2 hours by inserting a toothpick in the center.
✔ Cool before slicing – Let it sit for at least 15 minutes to avoid crumbling.
Tools You’ll Need
- Slow cooker (crockpot)
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups & spoons
- Grater
- Parchment paper or cooking spray
Substitutions & Variations
💡 No vegetable oil? Swap for melted butter or applesauce for a healthier twist.
💡 Make it nut-free – Just leave out the walnuts!
💡 Want chocolate? Stir in ½ cup of chocolate chips.
💡 Gluten-free? Use a 1:1 gluten-free flour blend.
Make-Ahead Tips
- You can grate the zucchini the night before and store it in the fridge.
- The batter can be mixed ahead and refrigerated for up to 12 hours before baking.
How to Make Crockpot Zucchini Bread
1. Prepare the crockpot
Line your slow cooker with parchment paper or grease it well.
2. Mix the dry ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Mix the wet ingredients
In another bowl, whisk together the vegetable oil, sugar, brown sugar, eggs, and vanilla extract.
4. Combine wet and dry ingredients
Gently fold the wet ingredients into the dry ingredients. Stir in the grated zucchini and walnuts. Do not overmix!
5. Pour into the crockpot
Pour the batter into the prepared slow cooker and spread it evenly.
6. Cook on LOW for 2-3 hours
Cover and cook on low. Start checking around 2 hours—it’s done when a toothpick inserted in the center comes out clean.
7. Cool & slice
Let the bread cool in the crockpot for 10-15 minutes before lifting it out. Slice and enjoy!
Leftovers & Storage
- Store at room temp in an airtight container for up to 3 days.
- Refrigerate for up to a week.
- Freeze slices in a ziplock bag for up to 3 months—just thaw and reheat!
Final Thoughts
That’s it! A super easy, foolproof zucchini bread you can make right in your crockpot. Perfect for busy days, meal prep, or just a cozy treat. Give it a try, and let me know how yours turns out in the comments! Happy baking! 💛
