Is 2- Hour Slow Cooker Zucchini Bread The Best Ever?
Is 2- Hour Slow Cooker Zucchini Bread The Best Ever? is a medium American recipe that serves 12. 250 calories per serving. Recipe by emmymade on YouTube.
Prep: 32 min | Cook: 2 hrs 45 min | Total: 3 hrs 37 min
Cost: $4.62 total, $0.38 per serving
Ingredients
- 1 cup Pecans (chopped; can toast for extra flavor)
- 2 cups Zucchini (grated on the coarse side; about two medium zucchini)
- 3 cups All-Purpose Flour (fluffed and sifted)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 tablespoon Cinnamon (mix of premium Burlap & Barrel and regular ground cinnamon)
- 2.25 cups Granulated Sugar
- 3 large eggs Eggs (use a combination of extra‑large, large and medium to equal three large eggs)
- 1 tablespoon Vanilla Extract
- 1 tablespoon Avocado Oil (or any neutral vegetable oil)
Instructions
Chop and (optional) toast pecans
Roughly chop 1 cup of pecans. If you have time, toast them in a dry skillet over medium heat until fragrant, watching closely so they don’t burn.
Time: PT5M
Grate zucchini
Wash two medium zucchini, trim the ends, and grate on the coarse side of the grater. Set aside in a bowl.
Time: PT5M
Sift dry ingredients
In a large bowl, sift together 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp kosher salt, and 1 tbsp cinnamon.
Time: PT5M
Mix wet ingredients
In a separate bowl, whisk together 3 large eggs, 2¼ cups granulated sugar, 1 tbsp avocado oil, and 1 tbsp vanilla extract until the sugar begins to dissolve and the mixture is smooth.
Time: PT5M
Combine wet and dry
Add the wet mixture to the dry ingredients in two batches, mixing on low speed just until incorporated. Do not over‑mix.
Time: PT5M
Fold in zucchini and pecans
Using a spatula, gently fold the grated zucchini and chopped pecans into the batter until evenly distributed.
Time: PT2M
Prepare loaf pans
Line each 8×4‑inch loaf pan with a piece of parchment paper (the “sling”) and spray the parchment and pan sides with baking spray.
Time: PT3M
Divide batter
Spoon the batter evenly into the two prepared pans, smoothing the tops with a spatula.
Time: PT2M
Oven‑bake the first loaf
Preheat the oven to 325°F. Place one pan on the middle rack and bake for 40‑60 minutes, checking at 40 minutes with a toothpick inserted into the center; it should come out clean.
Time: PT45M
Temperature: 325°F
Cool oven‑baked loaf
Allow the oven‑baked loaf to cool in the pan for 20 minutes, then lift out using the parchment sling and transfer to a cooling rack to cool completely.
Time: PT20M
Prepare crock‑pot loaf
Place the second pan inside the 6‑quart crock‑pot. Cover the top of the pan with a flour‑sack towel (or paper towel) to absorb excess moisture, then put the crock‑pot lid on.
Time: PT5M
Cook in crock‑pot
Set the crock‑pot to the High setting and cook for 2‑3 hours, checking at 2 hours with a toothpick; the bread is done when the toothpick comes out clean and the internal temperature reaches 190‑200°F.
Time: PT2H30M
Cool crock‑pot loaf
Remove the pan, let the loaf rest in the pan for 20 minutes, then lift out with the parchment sling and place on a cooling rack to finish cooling.
Time: PT20M
Serve and store
Slice the loaves into 1‑inch pieces. Store leftovers as described in the storage section.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: Eggs, Tree nuts, Wheat (gluten)
Ingredient Substitutions
- Instead of Pecans: Walnuts, Almonds
- Instead of Zucchini: Yellow squash, Cucumber (drained)
- Instead of All-Purpose Flour: Whole wheat flour (use 2 2/3 cups)
- Instead of Baking Powder: Cream of tartar + baking soda
- Instead of Baking Soda: Baking powder (use 3 tsp)
- Instead of Kosher Salt: Table salt (use 3/4 tsp)
- Instead of Cinnamon: Ground nutmeg (1 tsp)
- Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
- Instead of Eggs: Flax eggs (2 tbsp ground flax + 6 tbsp water)
- Instead of Vanilla Extract: Almond extract (1 tsp)
- Instead of Avocado Oil: Canola oil, Melted butter (1 tbsp)
Equipment Needed
- Coarse Grater
- Chef's Knife
- Mixing Bowl
- Electric Hand Mixer
- Danish Whisk (optional)
- Fine Mesh Sieve (optional)
- Measuring Cups and Spoons
- 8×4‑inch Loaf Pan
- Parchment Paper
- Baking Spray
- Crock‑Pot (6‑quart)
- Oven
- Cooling Rack
- Flour‑Sack Towel (or paper towel) (optional)
- Toothpick (for testing)
Critical Steps — Do Not Skip
- Do not over‑mix the batter after adding the flour.
- Check internal temperature (190‑200°F) or use a clean toothpick to confirm doneness.
- Use a parchment sling for easy removal of the loaves.
Chef Tips from the Video
- Toast the pecans for a deeper nutty flavor before folding them in.
- Use room‑temperature eggs; they incorporate more easily.
- Mix half of the premium cinnamon with regular cinnamon to stretch the high‑quality spice.
- A parchment sling not only helps removal but also prevents the loaf from sticking to the pan.
Troubleshooting
Bread is too dense or heavy.
Do not over‑mix the batter and ensure baking powder and soda are fresh. Adding a tablespoon of milk can loosen the batter if needed.
Crumb is dry.
Check the zucchini for excess moisture; drain or squeeze out water. You can also increase oil by 1‑2 teaspoons.
Top does not brown (crock‑pot loaf).
Brush the top lightly with melted butter or a sugar glaze before cooking, or finish the loaf under a broiler for 2‑3 minutes after crock‑pot cooking.
Storage
Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.
Freezer: Slice, wrap each piece in foil or freezer bag, and freeze for up to 2 months.
Room temperature: Best eaten the same day; can sit out for up to 2 hours.
Make-Ahead Tips
- Bake the loaves a day ahead and store as directed; they taste even better after a night in the fridge.
- Freeze individual slices and toast lightly before serving.
Frequently Asked Questions
What is the cultural significance and history of zucchini bread in American cuisine?
Zucchini bread emerged in the United States during the mid‑20th century as a way to use abundant summer zucchini, similar to how banana bread uses overripe bananas. It became a staple of American home baking, especially in the 1970s and 1980s, celebrated for its moist texture and ability to turn a humble vegetable into a sweet treat.
What are the traditional regional variations of zucchini bread in the United States?
While the basic recipe is fairly uniform, some regions add local twists: New England cooks often include maple syrup and walnuts, the South may add cornmeal for a denser crumb, and the West Coast frequently incorporates citrus zest or pumpkin spice for a fresh flavor profile.
How is authentic zucchini bread traditionally served in American households?
Authentic zucchini bread is typically sliced and served at room temperature, sometimes toasted with a pat of butter. It’s a popular snack for coffee breaks, brunches, or as a quick breakfast on busy mornings.
What occasions or celebrations is zucchini bread traditionally associated with in American culture?
Zucchini bread is a summer staple, often baked for garden parties, picnics, and potlucks when fresh zucchini are plentiful. It also appears at holiday brunches and as a comforting treat during cooler months when people crave warm, spiced baked goods.
How does zucchini bread fit into the broader American quick‑bread tradition?
Zucchini bread belongs to the American quick‑bread family, which includes banana bread, pumpkin bread, and cornbread. These breads rely on chemical leaveners (baking powder/soda) rather than yeast, allowing home cooks to prepare them quickly with pantry staples and seasonal produce.
What are the authentic traditional ingredients for zucchini bread versus acceptable substitutes?
Traditional ingredients are grated zucchini, all‑purpose flour, sugar, eggs, oil, baking powder, baking soda, salt, and cinnamon. Acceptable substitutes include whole‑wheat flour (for a heartier texture), melted butter instead of oil, walnuts or almonds for pecans, and maple syrup or honey in place of some sugar.
What other American dishes pair well with zucchini bread?
Zucchini bread pairs nicely with a cup of coffee or tea, a dollop of cream cheese, or a smear of almond butter. For a more substantial meal, serve it alongside a fresh fruit salad or a light cheese platter.
What are the most common mistakes to avoid when making zucchini bread?
Common mistakes include over‑mixing the batter, which creates a tough crumb; using too much flour, leading to a dry loaf; and not draining excess moisture from the zucchini. Also, forgetting to check doneness can result in an under‑cooked center.
Why does this zucchini bread recipe use both baking powder and baking soda instead of just one leavener?
Baking powder provides lift on its own, while baking soda reacts with the acidity of the zucchini and sugar to create additional rise and a tender crumb. Using both ensures a light, cake‑like texture without a heavy, dense interior.
Can I make zucchini bread ahead of time and how should I store it?
Yes, bake the loaves a day or two ahead. Store them wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to 4 days. For longer storage, slice and freeze the pieces; they keep well for up to 2 months and can be thawed or toasted before serving.
What does the YouTube channel emmymade specialize in?
The YouTube channel emmymade, hosted by Emmy, specializes in approachable home‑cooking tutorials that blend everyday comfort food with creative twists, often featuring seasonal produce, quick‑bread recipes, and practical kitchen hacks for busy families.
How does the YouTube channel emmymade's approach to American comfort cooking differ from other cooking channels?
emmymade focuses on relatable, family‑friendly recipes that emphasize using what’s on hand, like garden zucchini, and often experiments with alternative cooking methods (e.g., crock‑pot baking). The channel combines personal storytelling with clear, step‑by‑step visuals, setting it apart from more polished, production‑heavy cooking channels.
Last updated: September 2, 2026
