Slow Cooker Zucchini Spice Cake Dessert
A moist, lightly spiced dessert that makes great use of fresh zucchini.
Ingredients
For the cake
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 large eggs
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil or melted butter
1 tsp vanilla extract
2 cups grated zucchini (do not peel; gently squeeze out excess moisture)
½ cup chopped walnuts or pecans (optional)
½ cup raisins or chocolate chips (optional)
Optional glaze
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Instructions
Grease a 5- to 6-quart slow cooker with butter or nonstick spray.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
Stir the dry ingredients into the wet ingredients until just combined.
Fold in the grated zucchini and, if using, the nuts and raisins or chocolate chips.
Spoon the batter into the prepared slow cooker and smooth the top.
Place a clean kitchen towel under the slow cooker lid to absorb condensation (keep the towel away from the heating element).
Cook on High for 2 to 2½ hours or on Low for 3½ to 4 hours, until a toothpick inserted in the center comes out clean.
Turn off the slow cooker and let the cake rest for 15–20 minutes before serving.
If desired, whisk together the glaze ingredients and drizzle over the warm cake.
Serving Suggestions
Serve warm with:
Vanilla ice cream
Whipped cream
A dusting of powdered sugar
Caramel sauce
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
