Want delicious low carb zucchini bread without heating up your kitchen? Grab your slow cooker and get baking! This gluten-free and sugar-free zucchini bread is a winner. A smear of butter is all you need for a delicious keto breakfast.
If you are sick of low carb zucchini recipes, blame my husband. No seriously, it’s entirely his fault that I am inundating my readers with zucchini this and zucchini that. Every year, I tell him we are only going to plant 2 zucchini plants, and even that is too many. And every year, he undermines me and we end up with 3 or 4 or 5 plants, one or two of which go so crazy that I have a hard time keeping up. This year, he agreed to two plants and so we purchased two zucchini starts. Which ended up having 2 or 3 little plants in each container. I said plant only two, we can give away the rest… but he planted all 5. FIVE OF THEM! One of them has become the monster zucchini plant of your dreams (or nightmares). From the get-go, it dwarfed the others and it has these huge leaves that everyone remarks upon. They are so big, they are like the banana leaves that people use for roofing huts in tropical locales. You could get enough shade from the sun just lying under them. Yes, I am serious.
Low Carb Zucchini Bread Recipe
And of course it’s growing monster zucchini to match its ridiculously large leaves. You will see these little zucchini on the plant and think they will be ready in a day or two. And then I swear you blink your eyes and suddenly they are so big, you have to carry them in one at a time. I have started leaving a box of produce on the corner of my street that says “Please help yourself”. And every day it contains several large zucchini, along with tomatoes, cucumbers, basil, and the occasional eggplant. Thankfully, the good people of Portland, OR appear to like their zucchini, as it’s all gone by lunch time.
I am actually scared to go away to the coast for a night this weekend. Because it’s supposed to be hot here and I suspect I will come home to 6 or 8 monster zucchini. Heeeeeeeeelllllpppppp!
As I said, blame my husband. Poor kind-hearted soul that he is, he hates pulling up any plant that looks like it’s doing well. If it’s a weed, he has no issues. But if it’s a veggie plant and we are supposed to cull a few to allow the rest more room, he can’t do it. He ends up either allowing them to grow all crowded together or transplanting the culled ones to a pot or another random space in the garden. He just cannot bear to kill them. I am apparently much more hard-hearted and will just pull them up and toss them, to allow the survivors a little more room to grow. Survival of the fittest, I say!
So I am working hard on the keto zucchini recipes and this slow cooker zucchini bread is a winner. I followed the basics of my Low Carb Chocolate Chip Zucchini Bread recipe but I modified it for slow cooking. By making it in your crockpot, you get to enjoy home-baked goodness without heating up your kitchen. A schmear of butter is all this needs to make a perfect low carb breakfast!
Slow Cooker Zucchini Bread
Ingredients
- 2 ½ cups shredded zucchini
- ½ teaspoon salt
- 1 ⅓ cups almond flour
- ⅔ cup shredded coconut or more almond flour
- ½ cup Swerve Sweetener
- ¼ cup unflavored whey protein powder OR egg white protein powder
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 3 large eggs
- ¼ cup melted butter OR coconut oil
- ¼ cup water
- ½ teaspoon vanilla extract
- ½ cup chopped nuts (optionalP
Instructions
- Place the zucchini in a large sieve over a bowl or sink. Sprinkle with salt and let drain 1 hour, then squeeze out as much moisture as possible. Set aside.
- Grease the insert of your slow cooker.
- In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder, cinnamon, ginger, and nutmeg.
- Stir in the zucchini, eggs, melted butter, water, and vanilla extract until well combined. Stir in the nuts if using.
- Spread the batter in the prepared slow cooker. Cover and cook on low for 2 ½ to 3 hours. Let cool in the slow cooker and then cut into slices and serve.
Other Low Carb Zucchini Recipes
Low Carb Zucchini Spice Waffles
Judy Bagshaw says
I made this after seeing recipe on Facebook. I added some choczero chocolate chips. It turned out amazing! Thank you for another wonderful recipe!
Annette Warren says
Can you tell me why drain the zucchini, then add water to the recipe? I have made regular zucchini bread for years and never drained the zucchini. Approximately how much liquid is drained off? Don’t take this question wrong. You are my keto idol!!
Carolyn says
That’s exactly the point. You don’t know how much liquid is in the zucchini… they vary quite a bit! Some have a lot, some have a little. This way, you can adjust as needed. But feel free to do it as you like!
Rhonda from Baddeck says
What size of slow cooker is this designed for? I have an oval 6-qt and a round 4-qt. Would love to make this without heating up the kitchen! Thanks.
Carolyn says
Mine is 6 quarts!
Judie says
Sounds good!…one question..how do you use an insert without another pan for the cake?
Carolyn says
The “insert” is the ceramic part of the slow cooker. It goes inside the metal part.
Be Si says
I don’t have a large slow cooker anymore. And I did see where one poster made these in the oven, so I decided to try in my baby cakes maker. Excellent. I did use frozen shredded zuchinni that I had, and mct oil and all almond flour. Yummm to the max! Thank you for another great recipe. (And that’s to the lady who made them in the oven, it gave me the idea to make them in my little cup cake maker.
Judy says
If we wanted to use a Dutch oven instead, how can we modify this recipe?
GayLynn Pack says
I have a large oval crockpot -not sure of the size. Can I double this recipe?
Thanks.
Carolyn says
Without knowing the size, I can’t really guide you on how to increase this recipe.
Patty in CO says
Hi Carolyn….this cake sounds wonderful! I am hoping to try it this week…..Slight problem though….I tried to save the recipe to Pinterest several times and it says that it “failed to save”. Has anyone else had this problem? This is the first time I have not been able to save one of your recipes to my Pinterest group.
Carolyn says
It’s a Pinterest glitch, I’d think.
Jasmine says
Hi there! Quick question. For the 2.5 cups shredded zucchini, is the zucchini tightly packed, or pretty loose? (I can’t wait to make this and I know it will be good. In low-carb cooking and baking, you are in a league of your own!)
Carolyn says
Loosely packed.
Dee Gee says
Absolutely terrific! Thanks so much.
Michelle says
Can u sub coconut flour for the shredded coconut?
Carolyn says
No. Very different consistency.