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Easy Crockpot Pumpkin Zucchini Bread: Cozy Autumn Delight

Easy Crockpot Pumpkin Zucchini Bread for Autumn Brunch
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Create a delicious and easy pumpkin zucchini bread in your crockpot, perfect for a cozy autumn brunch. This recipe is warm, encouraging, and designed for home cooks of all levels.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Grease your crockpot well with non-stick cooking spray or butter.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat the eggs and sugar until well combined.
  4. Whisk in the vegetable oil, pumpkin puree, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the grated zucchini and chopped nuts (if using).
  7. Pour the batter into the prepared crockpot.
  8. Cover and cook on high for 1.5 to 2 hours, or on low for 2.5 to 3.5 hours, until a wooden skewer inserted into the center comes out clean.
  9. Carefully remove the crockpot liner and let the bread cool for at least 15 minutes before slicing and serving.

Notes

  • Ensure your zucchini is well-drained to prevent a soggy bread.
  • Cooking times may vary depending on your crockpot model.
  • This bread is delicious served warm with a pat of butter.

Nutrition

Find it online: https://whiskdaily.com/easy-crockpot-pumpkin-zucchini-bread-autumn/