Crock Pot Chocolate Zucchini Nut Bread
Indulge in the rich, moist decadence of Crock Pot Chocolate Zucchini Nut Bread—a deliciously easy and unique twist on classic zucchini bread, made effortlessly in your slow cooker! This recipe combines the subtle earthiness of grated zucchini with the deep flavor of cocoa powder, while a medley of semi-sweet chocolate chips and chopped walnuts adds bursts of texture and sweetness. Perfect for breakfast, dessert, or a comforting snack, this bread bakes gently in the crock pot, ensuring a perfectly tender result without oven hassle. With a prep time of just 15 minutes and a simple, mess-free parchment liner, this slow-cooker recipe is a game-changer for busy bakers. Slice into this chocolate-studded loaf to savor every melt-in-your-mouth bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups zucchini, grated
- 0.75 cups chopped walnuts
- 0.5 cups semi-sweet chocolate chips
- 1 as needed non-stick cooking spray
- 1 sheet parchment paper
Instructions
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Stir until well mixed.
Add the eggs and vanilla extract to the sugar-oil mixture. Beat until smooth and creamy.
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
Gently fold in the grated zucchini, chopped walnuts, and chocolate chips until evenly distributed.
Line the bottom of the crock pot with parchment paper and spray the sides with non-stick cooking spray to prevent sticking.
Pour the batter into the prepared crock pot and smooth the top with a spatula.
Place a clean kitchen towel under the lid of the crock pot to catch condensation and prevent it from dripping onto the bread.
Set the crock pot to the LOW setting and cook for 2.5 to 3 hours, or until a toothpick inserted into the center of the bread comes out clean.
Once cooked, carefully remove the inner pot from the crock pot and allow the bread to cool for 10-15 minutes.
Gently lift the bread out using the parchment paper, transfer it to a wire rack, and let it cool completely before slicing and serving.
Nutrition Facts
Calories |
4416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 639.0 g | 232% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 357.1 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 437 mg | 34% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 3696 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
