Zutaten für Crock Pot Chocolate Zucchini Nut Bread
- Shortening
- Sugar
- 2 large eggs
- Vanilla
- 1 teaspoon baking soda
- Baking Cocoa
- 2 cups grated zucchini (about 2 medium)
- Milk
- 2 cups all-purpose flour
- Walnuts
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Zubereitung von Crock Pot Chocolate Zucchini Nut Bread
- Preheat your slow cooker to low.
- Grease a 2-pound slow cooker-safe metal loaf pan (or a 2-pound metal coffee can lined with parchment paper).
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, mash the zucchini until smooth. Add it to the wet ingredients, along with the melted chocolate chips.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the nuts.
- Pour the batter into the prepared loaf pan or coffee can.
- Cover the slow cooker (or cover the coffee can with double-thickness paper towels).
- Cook on low for 3-4 hours, or until a wooden skewer inserted into the center comes out clean. Cooking time may vary depending on your slow cooker.
- Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
819g
Fat
162g
Carbs
138g
