A delightful and moist chocolate zucchini bread made effortlessly in a slow cooker.
In a mixing bowl, cream together the softened shortening and granulated sugar until light and fluffy.
Ensure the shortening is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Crack the eggs into a separate bowl first to avoid shells in the batter.
Stir in the shredded zucchini and milk until evenly combined.
Squeeze out excess moisture from the zucchini for a better texture.
In a separate bowl, whisk together the flour, baking soda, and cocoa powder, then gradually add to the wet mixture, stirring until just combined.
Avoid overmixing to keep the bread tender.
Fold in the chopped walnuts gently.
Reserve a few walnuts to sprinkle on top for decoration.
Pour the batter into a greased slow cooker insert, spreading it evenly.
Use parchment paper to line the slow cooker for easier removal.
Cook on high for 3 hours or until a wooden pick inserted into the center comes out clean.
Check the bread at the 2.5-hour mark to prevent overcooking.
Allow the bread to cool in the slow cooker for 15 minutes before removing it.
Run a knife around the edges to loosen the bread if needed.
Slice and serve the bread warm or at room temperature, optionally with a dusting of powdered sugar.
Pair with a dollop of whipped cream for an indulgent treat.
