This Crockpot Zucchini Bread is rich, yet fluffy, and tastes like chocolate cake! This throw-and-go recipe is the best way to use up all those extra zucchinis.

General
Ingredient substitutions
How to prep zucchini
Get the recipe
Frequently Asked Questions
How to bake in oven
How to store
Nutrition information
Ingredients

I LOVE this crockpot zucchini bread so much. It tastes like chocolate cake, but it’s called bread AND is packed with vegetables, so it’s socially acceptable to eat for breakfast. 😉

Ingredients and substitutions

Brown Sugar – adds sweetness and a rich, molasses flavor. It also provides moisture which keeps the bread’s texture very tender. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
Butter – quick breads (a bread made without yeast), like this zucchini bread, need some sort of fat (typically oil or butter) to provide flavor and moisture. Oil will produce a bread that’s more moist, but butter provides a rich, buttery flavor. This bread is plenty moist from the zucchini, so oil is not necessary.
Eggs – provide structure and helps bind the ingredients together. Be sure to use room temperature LARGE eggs (eggs come in different sizes) so the egg can evenly incorporate with the rest of the ingredients. Because the butter is melted, if cold eggs were used, it would cause the butter to clump.
Vanilla – adds a sweet flavor and depth to any quick bread! Pure vanilla extract is always preferred, because it’s actually made with vanilla beans, but imitation will be fine.
Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender bread. The only other flour that *may* work in this recipe would be whole wheat pastry flour. Anything else would greatly affect the texture of the bread.
Cocoa Powder – unsweetened cocoa powder adds a rich, chocolate flavor without adding additional sweetness.
Cinnamon – gives the bread a sweet, spiciness and make this bread super flavorful.
Baking Soda – our leavening agent which give the bread a lift to prevent it from becoming too dense. Quick breads are made without yeast (which normally is what makes bread rise), so today, we’re using baking soda.
Salt – cuts the sweetness and enhances the other flavors in the bread.
Zucchini – shredded and packed, but NOT squeezed dry. The texture and flavor of zucchini isn’t really noticeable, but it adds an incredible amount of moisture which keeps this bread super rich and tender.
Chocolate Chips – use whatever chocolate chips you like — semi-sweet, milk, dark chocolate, or even a combination of the three! You could even try throwing in some butterscotch chips, cinnamon chips, or white chocolate chips.

Pro tip

Love crockpot breads? Check out my crockpot pumpkin bread and crockpot banana bread!

How to prep zucchini for zucchini bread

Wash and dry your zucchini; you do not need to peel or remove the zucchini seeds when making this bread.
Remove both ends of the zucchini with a sharp knife, then grate/shred the zucchini using a box grater.
Measure out the desired amount and proceed with the recipe as written.

Can i make this in the oven?

To make this bread in the oven:

Preheat oven to 350 degrees F and grease a 9×5 inch loaf pan with cooking spray. Set aside.
Make the batter as directed, then bake in the preheated oven for 45-60 minutes, or until an inserted toothpick comes out mostly clean.
Cool for 15-20 minutes, then remove the bread from the loaf pan, slice, and enjoy!