Gluten free crock pot zucchini bread recipe

Crock Pot Zucchini Bread - Gluten Free

Course: Bread
Cuisine: American
Keyword: low carb bread, zucchini
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 12 slices
Calories: 174kcal
Author: Lisa MarcAurele
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.
Print Recipe



  • 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)


Makes 12 slices
Nutrition per slice: 13.8g carbs (includes erythritol), 8g erythritol, 2.9g net carb (total minus fiber and erythritol)


Serving: 1g | Calories: 174kcal | Carbohydrates: 13.8g | Protein: 5g | Fat: 15.7g | Sodium: 247mg | Fiber: 2g

Additional Info

Net Carbs: 11.8 g | % Carbs: 22.6 % | % Protein: 9.6 % | % Fat: 67.8 %


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.