Zucchini Bread in a Slow Cooker

By jab120638

Ingredients

• 1/2 1/2 1/2
• teaspoon teaspoon salt
• 1/2 1/2 1/2
• teaspoon teaspoon baking soda
• 1/8 1/8 1/8
• teaspoon teaspoon baking powder
• 1 1/2 1 1/2 1 1/2
• cups cups whole wheat flour
• 1 1/2 1 1/2 1 1/2
• teaspoons teaspoons cinnamon
• 2 2 2 eggs, or equivalent egg substitute
• 1/2 1/2 1/2
• cup cup light vegetable oil
• 1 1 1 cup sugar substitute suitable for baking
• 1 1/2 1 1/2 1 1/2
• teaspoons teaspoons vanilla extract
• 2 2 2 cups zucchini, shredded
• 1/2 1/2 1/2
• cup cup nuts, chopped

Details

Servings 1
Adapted from favehealthyrecipes.com

Preparation

Step 1

Sift together the salt, baking soda, baking powder, whole wheat flour and cinnamon together, and set aside.

Mix together the eggs, oil, sugar and vanilla until blended. Sift in dry ingredients to the wet mixture and mix until moistened. Gently fold in zucchini and nuts.

Place the dough in a mold or slow cooker insert pan sprayed with cooking spray. Place everything in the slow cooker, cover and cook on high for 2 to 3 hours.