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 1/2 cups shredded zucchini
- 1/2 tsp salt
- 1 1/3 cups almond flour
- 2/3 cup shredded coconut, or more almond flour
- 1/2 cup Swerve Sweetener
- 1/4 cup unflavored whey protein powder OR egg white protein powder
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 3 large eggs
- 1/4 cup melted butter OR coconut oil
- 1/4 cup water
- 1/2 tsp vanilla extract
- 1/2 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 1/2 to 3 hours. Let cool in the slow cooker and then cut into slices and serve.
Nutrition
Other Low Carb Zucchini Recipes
Low Carb Zucchini Spice Waffles
Low Carb Chocolate Zucchini Cake
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Do you think I could use a vegan, plant-based protein powder instead??
Probably!
What adjustment to this recipe wold be needed it I wanted to bake in 9×5 loaf pan in oven. Do not have slow cooker.
Temperature? 325? Any adjustment in ingredients?
Thanks
Use this recipe. https://alldayidreamaboutfood.com/best-low-carb-chocolate-chip-zucchini-bread/
I’m making this currently and it’s been cooking for 4 and a half hours and still is very wet. I’m not sure what exactly is the problem. Part of it seems cooked and other parts not so much. The batter is pretty much like it was when I first put it in but “browned”. Any suggestions to what the problem is?
If you insert a tester, does it come out clean? Slow cooker cakes are very moist. It’s hard to say, it could be your slow cooker.
Not exactly. I switched to cooking it in a muffin tin in the oven and it’s seems to still not cook all the way. I want it to work so bad because it is so delicious! But, just won’t cook through.
I made them in a muffin tin (12 of them) and baked them at 400 for 15 minutes. Everyone is in heaven, thank you!!!
Do you think vanilla whey protein powder would taste ok in this recipe?
Sure, it would be great.
Low carb eating + hungry for zucchini bread = Go to your blog! Sure enough…going to bake in slow cooker today!!
Have you ever weighed the shredded drained zucchini to know exactly how much is 1 cup. I can never decide how much to use as zucchini packs into a cup or can be loose. Any help would be appreciated!
Loosely packed is the best way to do it. In this cake, it’s not a problem to not be totally exact.
I made this yesterday and it is really dense and completely broke up when taking it out of the slow cooker. I followed the recipe exactly. However, at 3 hours, it didn’t seem done, so I added an extra hour to the time. I would appreciate any suggestions. I am new to this type of cooking.
Well, I think the extra cooking time would be some of the issue. Also could be that your baking powder is old, if it’s too dense. But it’s not mean too come out of the cooker in one piece…it’s meant to be cut out in pieces, like a snack cake.
Would the size of the slow cooker make a difference? Mine is 7 quart. Also, at 3 hours, when I touched the cake, it still seemed really soft, which was the reason for the extra cooking time. The baking powder was fresh. Anyway, thank you for getting back to me. The flavor was great so I would like to make it work.
It would make a difference, yes. But the cake is supposed to feel soft, just not “wet”, when it’s done. It will firm up and continue to cook a bit as it cools in the slow cooker.
Hi, Carolyn- We have really enjoyed this recipe and made it several times. Now we think we’d like to try making it as a cake and adding cream cheese icing! If we bake it in an oven, what temperature would you recommend and what size pan? Thanks for your help.
Lou Ann
Hmm, okay. Let’s see. Do you want a 9×13 cake or a layer cake?
I was thinking that 7×11 or 9×13 would probably work. And I was going to double the recipe for your cream cheese frosting from your Mini Pumpkin Cake with Cream Cheese Frosting to frost it!
I would do a 9×13 pan but it won’t take a huge long time to bake. 25 minutes to start and then watch it. And for the frosting, you will need more than that. 3 to 4 times, I’d guess. 4 would be my inclination.
Thanks for your help. I’ll give it a shot!
HI! Love this recipe! Do you think we could make it in a springform pan (inside the slow cooker), so that it is easier to slice and serve? Any thoughts on adjustments to the cooking of it? I saw another slow cooker recipe (for another cake-type thing) which used water in the slow cooker, when using a springform pan.
Thanks so much!
Sure, I think it would work and I don’t think you need the water. But you do need a rack to lift it off the bottom of the slow cooker. Even balled up tin foil would do.
Great! We have a rack ; ) We will try that soon.
HI! Love this recipe! Do you think we could make it in a springform pan (inside the slow cooker), so that it is easier to slice and serve? Any thoughts on adjustments to the cooking of it? I saw another slow cooker recipe (for another cake-type thing) which used water in the slow cooker, when using a springform pan.
Thanks!
If I don’t have powdered egg whites or whey powder do you have a suggestion?
You can skip it, your bread just may not rise quite as well.
What size slow cooker did you use or does it matter? I just received one to test out but it’s 6 quarts!
Mine is a 6 quart too. That’s a pretty standard size.
Any idea how to cut the fat in the recipe? I’m not on a low carb diet but don’t eat sugar.
I guess just cut out some of the butter or oil, and make up the difference with some added liquid.
I have everything I need except the protein powder. If I left it out, can I expect something edible? Can I sub coconut flour?
It looks so good and I am in the mood to make something like this today. Gloomy and rainy here!
Thanks!
Just leave it out but your bread will be more dense.
Lovely recipe. We didn’t grow zucchini this year, but the local farm stands are loaded. Your recipes are treasures. Thank you! (BTW do we add the drained shredded zucchini with the other wet ingredients? I think that step is missing in the recipe.).
Oh thank you! I am off to fix that now!
You know now we need a picture of that monster zucchini plant! Also I have to say I’m thankful for your husband’s botanical kindheartedness. It’s taken your zucchini inventiveness to new heights! ?
I should have taken a picture of it earlier in the summer. Now the leaves are starting to brown and get really brittle, as they do when the plant gets older. But earlier it was quite a site!
Alas! ?
I’m making this today. I bet if I put your caramel sauce on it, my kids will think it’s dessert for breakfast!
This recipe sounds nice ‘n easy, but I don’t realy want ‘sweet’ bread, could I just make it more like regular bread or even savoury? Would it turn out like a ‘regular’ bread if I left out the sweetener, cinnamon and vanilla?
I’ve tried raising zucchini on my balcony but I never get them past the size of 4″ before they shrivel up and die, so I have to go out and buy them.
Now here’s an idea for those who have an overload of zucchini’s and who own a dehydrator:
When they were on sale I bought about 30 of them shredded and dehydrated them and ended up with 3 quart jars of preparation for zucchini recipes. They weighed about 300 grams a piece and I was left with 15 grams per piece, so I would have to add 285 grams of water to reconstitute them. I’ll just use about half of that, so I don’t have to go through all the draining and squeezing, just add some salt.
Sure, you can try leaving out the sweetener. If your zucchini aren’t growing, it’s because they aren’t getting pollinated. You can actually hand-pollinate them yourself, if a male flower and a female flower bloom at the same time. I’ve used a Q-tip to do that.
Ithnk you for all of your zucchini recipes. I am needing every last one. We have two of those monster plants that keep hiding their fruit till they are huge. I also have so many volunteer cherry tomato plants that my husband refused to pull up (he is a farmer so feels like if it come so up he hasn’t to grow it) so I am drowning tomatoes. So recipes or ideas for them would be great.
Love all your recipes btw.
I have a ton of tomatoes too. The little golden cherry ones, called Sungold. We grew one plant last year and another this year but a whole bunch of little volunteer ones popped up all over the garden!
Ithnk you for all of your zucchini recipes. I am needing every last one. We have two of those monster plants that keep hiding their fruit till they are huge. I also have so many volunteer cherry tomato plants that my husband refused to pull up (he is a farmer so feels like if it come so up he hasn’t to grow it) so I am drowning tomatoes. So recipes or ideas for them would be great.
Love all your recipes btw.
We freeze our tomatoes in ziplock bags in a chest freezer. All we do is wash,core and bag them up. Then, in winter I make tomato soup and sauces.