Hi Ruth,

Hopefully someone will have a tried and true recipe and/or info for you. In the meantime, here's a recipe for a crock pot quick bread to try. I imagine that you can adapt any quick bread recipe. If you'd prefer a loaf shape I'd suggest finding a small loaf pan that fits in your crockpot and still using the high temp (high = about 300 degrees) with a shorter baking time. If you have the time please share your results with us!

Happy Baking,

Betsy

Forum: rec.food.recipes
Date: 08/10/1999
Author: neris

Chocolate Zucchini Nut Bread Made in the Crock Pot

1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. soda
1/3 cup baking cocoa
1 1/4 cups pureed or blended zucchini
3 tablespoons milk
2 generous cups of flour
1/2 cup chopped walnuts

Cream sugar and shortening in mixer, beat in eggs one at a time, add vanilla. Add everything else and mix thoroughly. Pour into a greased 2 pound coffee can or a crock pot bread insert. Cook 3 hours on high, or until the nut bread tests done with a wooden pick. Let stand until it's medium cool to the touch, before unmolding. Serve with butter

To modify the nut bread in a crock pot recipe for those who don't want the baking cocoa; you could try substituting 1 cup brown sugar for the white sugar, and instead of the cocoa, try adding 2 tsps. cinnamon and 1 tsp. nutmeg. It might have a light green tint because of the zucchini though. That's why I disguise it with the baking cocoa. This recipe is a real savior when those zucchini plants in the garden really start producing! And you don't heat up the house with the oven. (For those of you that do want to bake in the oven, try 350 degrees until a wooden pick removes easily. Let cool then remove from bread tins.)Besides butter, you can dust the fresh nut bread with a sifter of powdered sugar, this looks pretty on the chocolate type.