3-Ingredient Slow Cooker Zucchini Dessert.

Equipment

• Slow cooker (4–6 quart)
• Box grater or food processor
• Mixing bowl
• Measuring cups
• Spoon or spatula
• Non-stick cooking spray

Ingredients

• 4 cups shredded zucchini (about 2 medium zucchini)
• 1 box (15.25 ounces) yellow cake mix
• ½ cup unsalted butter, melted

Optional Toppings

• Vanilla ice cream
• Whipped cream
• Powdered sugar
• Ground cinnamon
• Chopped pecans or walnuts
• Caramel sauce

Instructions

Step 1: Prepare the Zucchini

1. Wash the zucchini thoroughly. Trim the ends and grate it using a box grater or food processor. There is no need to peel the zucchini unless you prefer a smoother texture.
2. Lightly squeeze out excess moisture if the zucchini seems very wet, but don’t dry it completely. A little moisture helps keep the dessert soft.

Step 2: Prepare the Slow Cooker

1. Lightly grease the inside of the slow cooker with cooking spray or butter to prevent sticking.
2. Spread the shredded zucchini evenly across the bottom.

Step 3: Add the Cake Mix

1. Sprinkle the dry yellow cake mix evenly over the zucchini. Do not stir the mixture.

Step 4: Add the Butter

1. Drizzle the melted butter evenly over the entire surface of the cake mix, making sure to cover as much as possible.
2. Some dry spots are perfectly normal and will bake into a crumbly topping.

Step 5: Cook

1. Cover the slow cooker with the lid.
2. Cook on:
3. High: 2½–3 hours
4. or
5. Low: 4–5 hours
6. The dessert is ready when the top is golden, the edges are lightly browned, and the center is set.
7. Avoid lifting the lid frequently, as this releases heat and increases cooking time.

Step 6: Cool Slightly

1. Turn off the slow cooker and allow the dessert to rest for about 10–15 minutes before serving. This helps it firm up and makes scooping easier.

Step 7: Serve

1. Spoon the warm dessert into serving bowls and top with vanilla ice cream, whipped cream, or a dusting of powdered sugar if desired.

Notes

Store leftover dessert in an airtight container in the refrigerator for up to 4 days .

Nutrition

Calories: 285 · Protein: 3g · Fat: 13g · Carbohydrates: 40g · Saturated Fat: 8g · Fiber: 1g · Sugar: 23g · Sodium: 330mg