Slow Cooker Zucchini Cake Recipe

Slow Cooker Zucchini Cake Recipe
Still have zucchini in the garden, in the refrigerator crisper, and on the kitchen counters? This moist and delicious Slow Cooker Zucchini Cake with Caramel Sauce is a great choice to use it up. Not only is it quick and easy to mix; it “bakes” in the slow cooker in 2 to 2 1/2 hours – relatively quick for a slow cooker. Not only is it easy and quick, this delicious cake is good served warm or at room temperature, and is actually pretty enough for company.

12 Servings

1/3 cup softened butter
2/3 cup brown sugar
1 egg
1/4 cup buttermilk
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 pound zucchini, shredded (about 2 cups)

1/2 cup shredded coconut
1/2 cup whole pecans

Caramel Sauce:
1/2 cup butter
1 1/4 cups brown sugar

1/2 cup heavy whipping cream
1 teaspoon vanilla

2 cups sweetened whipped cream
  1. Cake: Spray the crock of a 3-4 quart slow cooker with non-stick spray.

  2. Cream the butter, brown sugar, and egg in the mixer on high speed until light and fluffy.

  3. Mi in the buttermilk and vanilla.

  4. Add the flour, cinnamon, salt, nutmeg, baking powder, and baking soda.

  5. Mix well on low speed, then stir in the zucchini.

  6. Spread the batter evenly in the slow cooker and turn it on high.

  7. Sprinkle the batter evenly with the coconut and pecans.

  8. Cover the slow cooker and cook for 2-2 1/2 hours or until set in the middle.

  9. Remove the lid and let sit for 10 minutes, then run a knife around the outside of the cake, invert onto a rack, and invert from the rack onto a serving platter.

  10. Sauce: Mix the butter and brown sugar in a microwaveable container.

  11. Microwave 1 1/2 minutes or until bubbling.

  12. Stir in the whipping cream and microwave another minute or so until the mixture boils and the brown sugar is dissolved.

  13. Stir well and add the vanilla.

  14. To serve: place squares of the cake on serving plates, top with the warm sauce, and add whipped cream.

Amount Per Serving
Calories 373 Calories from Fat 215
Percent Total Calories From: Fat 58% Protein 4% Carb. 39%

Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 13 g
Cholesterol 74 mg
Sodium 306 mg
Total Carbohydrate 36 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g

Vitamin A 16% Vitamin C 3% Calcium 0% Iron 7%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.