Crockpot Zucchini Bread
* 2 eggs * 2/3 cup vegetable oil * 1 1/4 cup sugar * 1 1/3 cups zucchini, peeled and grated * 1 tablespoon * 2 cups flour * 1/4 teaspoon salt * 1/2 teaspoon baking powder * 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground nutmeg * 1 cup chopped pecans or walnuts
In mixing bowl with handheld electric mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts; stir into zucchini mixture and blend well.
Pour into a greased and floured 2 pound coffee can or 2 quart mold (whatever you use, make sure it fits in your slow cooker). Place in slow cooker. Cover can or dish with 8 paper towels. Cover and bake on HIGH for 3 to 4 hours.
Do not remove cover to check cake until it has cooked for 3 hours. Let stand 5 minutes before unmolding.