Courtesy of our free Healthy Crockpot Recipes Newsletter
- 1/2 cup butter, melted
- 2 eggs
- 1 1/2 cups packed brown sugar
- 1 Tbs vanilla extract
- 4 tsp ground cinnamon
- 1 tsp grated nutmeg
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups packed shredded zucchini
- 1 1/2 cups coarsely chopped walnuts
- 1 1/2 cups chopped dried apricots
- 1 cup raisins
- 1/4 cup brandy
In a large bowl, beat together the butter, eggs, brown sugar, vanilla, cinnamon, and nutmeg until well blended.
Stir in the flour, baking soda, baking powder, and salt until mixed.
Add the zucchini, walnuts, apricots, and raisins and blend well.
Scrape the batter into a buttered 3 1/2-quart electric slow cooker.
Cover and cook on the high heat setting 2 1/2 to 3 hours, or until a cake tester inserted in the center comes out clean.
Remove the lid.
Carefully, using potholders or mitts, remove the ceramic liner from the slow cooker and place on a rack.
Sprinkle the brandy over the top and around the edges of the warm cake. Let stand until almost cool.
To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, lift out the cake in one piece.
Let cool completely.
To store, wrap the cake well in plastic wrap and then in foil.
Refrigerate up to 1 week or freeze up to 3 months.
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