Crock Pot Chocolate Zucchini Nut Bread |
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Prep Time: 10 Minutes Cook Time: 170 Minutes |
Ready In: 180 Minutes Servings: 12 |
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This is an adopted recipe. Directions refer to a bread insert. If you don't have the manufacturer's baking insert with a lid, you can use an 2 pound metal coffee can. Use a double thickness of paper towels as a can cover. Ingredients:
1/2 cup shortening |
1 cup sugar |
2 eggs |
1 teaspoon vanilla |
1 teaspoon baking soda |
1/3 cup baking cocoa |
1 1/4 cups zucchini, pureed or blended |
3 tablespoons milk |
2 cups flour |
1/2 cup walnuts, chopped (optional) |
Directions:
1. Cream sugar and shortening in mixer, beat in eggs one at a time, add vanilla. Add everything else and mix thoroughly.
2. Pour into a greased crock pot bread insert. Cook 3 hours on high, or until the bread tests done with a wooden pick.
3. Let stand until it's medium cool to the touch before unmolding. Serve with butter. You can also dust the bread with powdered sugar.
4. Possible modifications: no cocoa; substitute 2 tsp cinnamon and 1 tsp nutmeg for cocoa; substitute 1 cup brown sugar for the white sugar.
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