205 Denali Pass Drive Suite B Cedar Park, Texas 78613
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Crock Pot Zucchini Bread – Gluten Free

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Yield: 12 slices

Serving Size: 1 slice




1 cup almond flour

1/3 cup coconut flour

2 teaspoons cinnamon

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1/3 cup coconut oil (or butter), softened

1 cup sweetener

2 teaspoons vanilla

2 cups zucchini, shredded

1/2 cup chopped walnuts or pecans



  1. Mix almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt together, set aside.
  2. In large bowl, combine eggs, oil, sugar, and vanilla until well blended.
  3. Add dry ingredients to wet mixture.
  4. Fold in shredded zucchini and chopped nuts.
  5. Spread batter into prepared pan (I used an 8×4 silicone bread pan).
  6. Place pan in crock pot on a rack or on top of crumpled aluminum foil to raise it at least 1/2 inch from the bottom of the crock. (It’s best to raise the pan from the bottom of the crock if you can)
  7. Cover and cook on high for about 3 hours.
  8. Cool completely. Wrap in foil, refrigerate, and enjoy cold. (This bread is best served cold after being in the refrigerator)


Nutrition per slice: 174 calories, 15.7g fat, 247mg sodium, 13.8g carbs (includes erythritol), 2.9g fiber, 8g erythritol, 2.9g net carb (total minus fiber and erythritol), 5.0g protein