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Want a deliciously moist low carb gluten free zucchini bread that doesn’t require turning the oven on? Try this yummy slow cooker crock pot zucchini bread.
Now is a great time to enjoy some fresh summer zucchini! Over the last week, we have picked well over a dozen zucchini squash from our garden.
I’ve been eating it every day! Since the weather has been hot, I decided to try baking a crock pot zucchini bread in my 6 quart oval slow cooker.
Guess what? It was the most delicious and moist low carb gluten free zucchini bread that I’ve had so far! And, it didn’t require turning on the oven which adds a lot of unwanted heat to our kitchen on a hot summer day.
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I finally upgraded my box grater a few weeks ago. The last one I had was over twenty years old and was showing it’s age.
The new one came with a covered container that I can grate right into. It also has measurement marks which is very handy.
I’ve been using a box grater a lot more these days because I no longer buy shredded cheese because it’s loaded with added starch. It also tastes much better to freshly grate cheese just before using.
I also buy whole nuts in bulk. I have a handy nut chopper tool that cuts whole nuts into fine or coarse pieces. I
t works much better than the hand chopper I was using before. The nut chopper also doesn’t create the super fine nut dust that resulted when I used a regular hand chopper.
The most time consuming part of preparing this bread is grating the zucchini and chopping the nuts. After that it’s just combining the ingredients.
An 8×4 bread pan fits perfectly in my oval 6 quart crock pot. The pan I used is a hybrid silicone bread pan that has a metal rim at the top so it keeps the rectangular shape.
I was a bit worried that the bread would overflow while baking because the pan was filled to the rim. I only had a few drips, though, when the bread was done.
The bread is very delicate when it’s still warm so I was careful when removing it. I let it cool in the pan a good half hour before inverting it onto a cooling rack.
Before slicing the bread, I made sure it had cooled completely. You can certainly enjoy it warm, but it’s more prone to crumble until fully cooled so slicing is much easier if it’s completely cool.
The loaf can be dressed up with a streusel topping and some glaze drizzle. I prefer leaving it plain because it really doesn’t need anything more for taste. The toppings would only be for looks.
Have you done a quick bread in the slow cooker? What do you think? I thought this was the most moist and delicious low carb gluten free bread ever. This bread is going to be regular in our house from now on, especially during the zucchini growing season.
Crock Pot Zucchini Bread - Gluten Free
- 1 cup almond flour
- 1/3 cup coconut flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum optional
- 3 eggs
- 1/3 cup coconut oil softened, or butter
- 1 cup sweetener I used 1/2 cup Pyure all purpose
- 2 teaspoons vanilla
- 2 cups zucchini shredded
- 1/2 cup chopped walnuts or pecans
Mix almond flour, coconut flour, cinnamon, baking powder, baking soda, salt, and xanthan gum (if using) together, set aside.
In large bowl, combine eggs, oil, sugar, and vanilla until well blended.
Add dry ingredients to wet mixture.
Fold in shredded zucchini and chopped nuts.
Spread batter into prepared pan (I used an 8x4 silicone bread pan).
Place pan in crock pot on a rack or on top of crumpled aluminum foil to raise it at least 1/2 inch from the bottom of the crock. (It's best to raise the pan from the bottom of the crock if you can)
Cover and cook on high for about 3 hours.
Cool completely. Wrap in foil, refrigerate, and enjoy cold. (This bread is best served cold after being in the refrigerator)
Recipe NotesMakes 12 slices
Nutrition per slice: 13.8g carbs (includes erythritol), 8g erythritol, 2.9g net carb (total minus fiber and erythritol)