Crock Pot Zucchini Bread - Gluten Free
Try this Crock Pot Zucchini Bread - Gluten Free recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
slow cooker
pescatarian
- 1/2 teaspoon salt
- 3 eggs
- 2 teaspoons vanilla
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoon baking powder
- 1/2 cup chopped walnuts or pecans
- 2 cups zucchini shredded
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum (optional)
- 1/3 cup coconut oil (or butter) softened
- 1 cup sweetener (i used 1/2 cup pyure all purpose)
- Carbohydrate 7.59559736263811 g
- Cholesterol 21.9687499991716 mg
- Fat 23.1138605622467 g
- Fiber 3.59497767175671 g
- Protein 5.23311583338061 g
- Saturated Fat 12.7612173532033 g
- Serving Size 1 1 slice (77g)
- Sodium 102.307097204417 mg
- Sugar 4.0006196908814 g
- Trans Fat 1.54775705595749 g
- Calories 248 calories
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)
