By Ryan Michon
Dutch Oven Zucchini Bread
6 steps
Prep:20minCook:1h
This zucchini bread recipe is a very moist and thick cake like. This is best made in an enamel Dutch oven. But if that isn't available then I recommend using wax paper to bake the bread on top of inside the Dutch oven.
Updated at: Tue, 30 Jan 2024 02:35:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
41
High
Nutrition per serving
Calories429.5 kcal (21%)
Total Fat20 g (29%)
Carbs58.5 g (23%)
Sugars34 g (38%)
Protein4.9 g (10%)
Sodium319.5 mg (16%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Beat together the eggs and sugar. (I often toss this into the kitchen aid but hand beat it.)
Step 2
Add oil, and then flour, cinnamon, salt, baking powder, baking soda, and vanilla. (using kitchen aid to mix well. The dough will be a little thick but make sure it is mixed well)
Step 3
Heat the oven to 350 degrees.
Step 4
Rinse and wash zucchini, before shredding. Then add the cups of zucchini in about a cup at a time or less to ensure even spread. Mix well and evenly distribute the shredded zucchini.
Step 5
Spray the Dutch oven with baking spray. Then pour the batter/dough into the Dutch oven. Place the top on the Dutch oven and bake for 45-65 minutes depending on location and oven.
Step 6
Finally check the dough at around 45 minutes and every 5 minutes after. For a more moist bread use a toothpick at the very center. If the tooth pick comes out with slightly uncooked dough you can remove the Dutch oven and keep the lid on for 10 more minutes. For a dryer bread the tooth pick should come out dry. Then remove the Dutch oven and leave the lid off to cool.
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