Top | Crockpot

Flourless Zucchini Nut Bread

(recipe, Carrie Stewart)

Ingredients

  1. * 3 eggs, beaten
  2. * ½ cup canola oil
  3. * ½ cup applesauce
  4. * 1 tsp orange extract
  5. * ¼ cup brown sugar
  6. * 1 tsp baking powder
  7. * 2 tsp baking soda
  8. * 1 tsp ground cinnamon
  9. * 2 cups pecans, walnuts, hazelnuts or pistachios, ground to consistency of coarse meal
  10. * 1 cup almond flour from very finely ground almonds
  11. * ¾ pound zucchini, grated
  12. * Spray canola oil
  13. * Optional garnish: dusting of powdered sugar
  14. * Optional spread: whipped cream cheese with cinnamon sugar added to taste

Steps

  1. Preheat a 5 quart crock pot with the lid on at high for 15 minutes. Pot must be preheated. Blend together first 8 ingredietns in large bowl then add nuts and zucchini. Spray bottom and sides of preheated pot with cooking spray. Pour batter evenly into pot. Cover and bake 45-60 minutes. Bread is done when sides have shrunk from sides of pan and tip of a knive inserted into center comes out clean. Ready to eat at once, but best cooled with lid and power off for at least ten minutes. Bread can be cut and served in the pot or flipped out onto a rack to cool. To flip, run a knife around edges of bread. Using heavy duty pot holders, pull pot out and place a rack on top. Hold handles of pot with rack in place. Flip over in one quick movement. Bread should pop out. Turn it over so crown side is up. Optionally, dust crown with confectioners sugar or blend cinnamon sugar into whipped cream cheese for a delightful spread.
  2. Notes: A really great recipe on hot summer days when you don't want to heat up the kitchen with a hot oven. It is also a way to bake a quick bread if your oven is doing another duty. In truth, I mix the batter in a food processer with a steel blade. I first grate the zucchini with a grating plate and then set aside. I change over to the steel blade, add a generous cup of whole almonds and grind them very fine. Then add the other nuts and grind to a coarse texture. Add the rest of the ingredients and blend well.
  3. Number of Servings: 12-16