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Crock Pot Zucchini Bread - Gluten-Free

Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Dessert
Cuisine American
Servings 12 slices


  • 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
  • 1/2 teaspoon xanthan gum, optional
  • 3 eggs
  • 1/3 cup coconut oil softened (or butter)
  • 1 cup sweetener, I used 1/2 cup Pyure all purpose
  • 2 teaspoons vanilla
  • 2 cups zucchini. shredded
  • 1/2 cup walnuts or pecans,


  • Mix almond flour, coconut flour, cinnamon, baking powder, baking soda, salt, and xanthan gum (if using) together, set aside.
  • In large bowl, combine eggs, oil, sugar, and vanilla until well blended.
  • Add dry ingredients to wet mixture.
  • Fold in shredded zucchini and chopped nuts.
  • Spread batter into prepared pan (I used an 8x4 silicone bread pan).
  • 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)
  • Cover and cook on high for about 3 hours.
  • Cool completely. Wrap in foil, refrigerate, and enjoy cold. (This bread is best served cold after being in the refrigerator)


Makes 12 slices
Nutrition per slice: 13.8g carbs (includes erythritol), 8g erythritol, 2.9g net carb (total minus fiber and erythritol)
Tried this recipe?Let us know how it was!