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Recipe Category: Bread
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Simple Zucchini Bread Slow Cooker Recipe
Ingredients
- ½ cup (120 ml) egg substitute
- 2/3 cup (160 ml) canola oil
- ¼ cup (50 g) sugar
- 1/3 cups (160 g) peeled and grated zucchini
- 2 tsps vanilla
- 250 g flour
- ½ teaspoon baking powder
- 1 tsp cinnamon
- ½ teaspoon nutmeg
- ½ cup (55 g) chopped pecans
Method
- With mixer, beat egg substitute until light and foamy
- Add oil, sugar, grated zucchini, and vanilla and mix well
- Combine flour, baking powder, cinnamon, nutmeg, and pecans
- Add to zucchini mixture
- Mix well
- Pour into greased 2-pound (900 g) coffee can or 2-quart (1
- 9 L) mold
- Place in slow cooker
- Cover top with 3 paper towels
- Cover and bake on high 3 to 4 hours
- Yield: 8 servings
- Per serving: 37 g water; 372 calories (59% from fat, 6% from protein, 35% from carb)
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