Slow Cooker Zucchini Bread
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.
Servings 10
Calories 238kcal
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
Calories: 238kcal | Carbohydrates: 6.91g | Protein: 8.95g | Fat: 20.22g | Fiber: 3.22g