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- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup oat bran
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups shredded zucchini
- 1 1/4 cups shredded carrots
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsweetened almond milk or regular milk
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla
1. Lightly coat the inside of a 4-quart slow cooker with cooking spray. In a large bowl stir together all-purpose flour, whole wheat flour, oat bran, baking powder, salt, and cinnamon. Stir in zucchini, carrots, and walnuts.
2. In a medium bowl whisk together granulated sugar, brown sugar, milk, butter, eggs, and vanilla until sugar dissolves. Add sugar mixture all at once to flour mixture. Stir just until moistened. Spoon into prepared slow cooker.
3. Cover and cook on high-heat setting for 1-1/2 to 2 hours. Turn off cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of slow cooker; remove bread from cooker. Cool completely on a wire rack.
- Servings Per Recipe 12,
- cal. (kcal) 277,
- Fat, total (g) 13,
- chol. (mg) 56,
- sat. fat (g) 6,
- carb. (g) 38,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 15,
- pro. (g) 6,
- vit. A (IU) 340,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 277,
- Potassium (mg) 170,
- calcium (mg) 131,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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