> 9 tbsp vegetable oil
> 2 cups grated zucchini (from about 2 small zucchinis)
> 2 cups all-purpose flour
> 1 1/2 tsp cinnamon
> 1/2 tsp baking soda
> 1/8 tsp baking powder
> 1/2 tsp salt
> 2 large eggs
> 1 cup sugar
> 2 tsp vanilla extract
Brush inside of a medium (4–6-qt) slow cooker with 1 tbsp oil. Squeeze any excess liquid from zucchini.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. In a separate bowl, beat the eggs with the sugar, vanilla, and remaining 8 tbsp (1/2 cup) oil until well combined. Fold in the zucchini.
To eggs, add flour mixture and stir just until combined. Transfer to greased slow cooker and spread into even layer. Cover slow cooker with lid, leaving slightly ajar to allow some steam to escape.
Cook on high 2–3 hours, until toothpick inserted into center comes out clean. Uncover and let zucchini bread cool in slow cooker, 30 minutes. With paring knife, loosen edges and remove with large, flat spatula. Cut into squares to serve.
If your lid won’t stay in place to allow some steam to escape, prop it open with a toothpick