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Cozy Slow Cooker Zucchini Bread Recipe with Nutty Brown Butter

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A moist and tender zucchini bread made effortlessly in a slow cooker, enriched with the rich, caramel-like flavor of nutty brown butter. Perfect for cozy moments and easy baking without heating the oven.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, roughly 300g), squeezed lightly to remove excess moisture
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup packed brown sugar (150g)
  • 1/4 cup granulated sugar (50g)
  • 2 large eggs, room temperature
  • 1/2 cup nutty brown butter (115g), browned slowly until golden and fragrant
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts (about 60g) walnuts or pecans, toasted (optional)

Instructions

  1. Wash and dry about 2 medium zucchinis, then shred using a grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess water. Keep moist but not dripping.
  2. In a small saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir constantly as it foams and then browns, turning a golden color with a nutty aroma. Remove from heat immediately and pour into a bowl to cool slightly.
  3. In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  4. In another bowl, beat 3/4 cup (150g) packed brown sugar, 1/4 cup (50g) granulated sugar, and 2 large eggs until smooth and well combined.
  5. Slowly whisk the warm (not hot) brown butter and 1 teaspoon vanilla extract into the sugar-egg mixture.
  6. Add the shredded zucchini and 1/2 cup (60g) toasted chopped nuts (if using) to the wet mixture. Stir gently to combine without crushing the zucchini.
  7. Add the wet ingredients to the bowl with dry ingredients. Fold carefully just until no flour streaks remain. Do not overmix.
  8. Line the slow cooker insert with a slow cooker liner or parchment paper, or grease thoroughly with butter or non-stick spray. Pour the batter evenly into the slow cooker.
  9. Cover and cook on low for 2 to 2.5 hours. Start checking at 2 hours by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.
  10. Carefully lift the bread out using the liner or invert onto a cooling rack. Let cool slightly before slicing.

Notes

Do not overmix the batter to avoid dense bread. Squeeze excess moisture from zucchini but keep it moist to prevent sogginess. Use a slow cooker liner or grease well for easy removal. Check bread at 2 hours to avoid overcooking. Brown butter carefully to avoid burning. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For dairy-free, use browned coconut oil or vegan butter instead of butter.

Nutrition

Keywords: slow cooker zucchini bread, nutty brown butter, easy zucchini bread, moist zucchini bread, slow cooker baking, cozy bread recipe

Find it online: https://twinkletaste.com/cozy-slow-cooker-zucchini-bread-recipe-with-nutty-brown-butter-easy/