Zucchini Bread Recipe

Zucchini Bread Recipe

INGREDIENTS

2 eggs

2/3 cup vegetable oil

1 1/4 cup sugar

1 1/3 cups zucchini, peeled and grated

1 tablespoon

2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 cup chopped pecans or walnuts

Method:

In mixing bowl with handheld electric mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts; stir into zucchini mixture and blend well.Pour into a greased and floured 2 pound coffee can or 2 quart mold (whatever you use, make sure it fits in your slow cooker). 

Place in slow cooker. Cover can or dish with 8 paper towels. Cover and bake on HIGH for 3 to 4 hours.

Do not remove cover to check cake until it has cooked for 3 hours. Let stand 5 minutes before unmolding.