Don’t be intimidated by zucchini bread—this easy crock pot zucchini bread is made in your slow cooker using a boxed yellow cake mix and a handful of simple ingredients. The result is moist, flavorful bread that’s convenient to prepare and perfect for breakfast, snack time, or dessert.
Pick up fresh zucchini from your local farmers market, then use any extras in other slow cooker recipes like zucchini bolognese or a vegetarian enchilada casserole.
Why this crock pot zucchini bread recipe works
Most zucchini breads are baked, so using a slow cooker may seem unusual, but the crock pot performs beautifully. Baking in a slow cooker yields a tender crumb and evenly cooked loaf, and it frees up your oven for other dishes. Using a boxed cake mix keeps prep quick and consistent while you add simple mix-ins—grated zucchini, warm spices, and a touch of vanilla—to create a classic, homey flavor.
Recipe Ingredients
- Yellow cake mix: one 15.25 oz. box (any brand will do).
- Liquid and fat: 1 cup water and 1/2 cup vegetable oil.
- Eggs: 3 large eggs.
- Flavorings: 1 teaspoon vanilla extract, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg.
- Zucchini: 2 cups shredded zucchini (use a large grate for best texture).
Step-by-Step Directions
1. Mix: In a large bowl, combine the cake mix, water, oil, eggs, vanilla, cinnamon, nutmeg, and shredded zucchini. Stir until just blended — a few small lumps are fine.
2. Prepare the slow cooker: Spray an oval slow cooker insert or stoneware with non-stick spray.
3. Cook: Pour the batter into the prepared slow cooker, cover, and cook on HIGH for about 2 hours and 15 minutes, or until the center is no longer jiggly. Keep the lid on for even rising and consistent heat.
4. Cool and serve: When done, remove the stoneware from the cooker and set it on a cooling rack. Let the bread cool before slicing.
How to serve Zucchini Bread
- Serve slices plain, toasted, or spread with butter or jam for a simple treat.
- For a hearty breakfast, pair slices with eggs, diced tomatoes, fresh parsley, and sliced avocado.
Recipe FAQs
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate for up to one week, or freeze slices for up to three months.
Shredded zucchini produces the best texture in zucchini bread. Finely shredding ensures the zucchini blends evenly into the batter.
Slow Cooker Zucchini Bread
Equipment
- Slow cooker (6-quart or larger recommended)
Ingredients
- 15.25 oz. yellow cake mix
- 2 cups shredded zucchini (large grate)
- 1 cup water
- 1/2 cup oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Add all ingredients to a large bowl and mix until just combined. Small lumps are normal.
- Spray an oval slow cooker insert with non-stick spray.
- Pour the batter into the prepared insert.
- Cover and cook on HIGH for 2 hours and 15 minutes, or until the center is set. Keep the lid on while cooking.
- Remove the stoneware and cool on a rack before slicing.
Sarah’s Notes
- Store leftover bread in an airtight container at room temperature for up to 3 days, refrigerate for up to one week, or freeze for up to three months.
- This zucchini bread is delicious cold, toasted, or spread with butter and jam.
Nutrition
Carbohydrates: 46 g |
Protein: 4 g |
Fat: 17 g
Nutrition info is an estimate. If you follow a special diet, calculate nutrition using your preferred tool.