A delicious Zucchini Bread that only gets better when cooked outdoors in a Dutch Oven. This from scratch recipe is surprisingly simple and quick.
- 3 cups zucchini shredded
- 3/4 cup light brown sugar or 1 1/2 cup coconut sugar
- 2/3 cup melted butter plus butter to grease pan
- 2 teaspoons pure vanilla extract
- 4 eggs
- 3 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 cup coarsely chopped nuts
Preheat a cast iron Dutch oven by placing 15 hot coals on the top of the lid, and 7 hot coals evenly spaced under the pot to bring the Dutch oven to 350°F.
Grease the bottom of the Dutch oven with softened butter.
Mix zucchini, coconut sugar, melted butter, vanilla and eggs in a large bowl.
Stir in remaining ingredients and pour into preheated Dutch oven.
Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool for 10 minutes. Loosen bread by running a knife along the sides. Place a dish on top of the Dutch oven and turn upside down. The cake will now be on the plate.
Cool before slicing.
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Amount Per Serving Calories 630Total Fat 22gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 9gCholesterol 114mgSodium 678mgCarbohydrates 98gFiber 9gSugar 45gProtein 15g
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