With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours.
DO NOT CHECK OR REMOVE cover until last hour of baking. Let stand 5 minutes before unmolding.
Grease the bottom and part way up the sides of your slow cooker bowl with some of the butter and then pour in the milk, followed by the rest of the ingredients.
Cook on full power for 3.5 – 4 hours or until the milk is mostly absorbed into the rice. You need to stir the rice pudding half way through as it can stick to the sides of the slow cooker quite easily.
Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. Transfer browned pork to the slow cooker/Crock Pot (3 1/2-qt. or larger). Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on low 8 to 10 hours. Serve over hot rice.
Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in slow cooker/Crock Pot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.