Dutch Oven Blueberry Zucchini Nut Bread

Friday, October 15, 2010 @ 06:10 AM

This is a recipe that can be baked in the oven, on the grill while tailgating, or over an open fire while camping or scouting.

It is also a great way to use up any zucchini that you were unable to get rid of in “The Great Zucchini Give Away”.


3 eggs
2 c. sugar
1 c. oil
1½ tsp vanilla

1 tsp. salt
1 c. white flour
1 c. wheat flour
1 tsp. cinnamon
1/2 tsp. baking soda
1½ tsp. baking powder

1¼ c. fresh blueberries
2 c. grated zucchini
1 c. chopped pecans(optional)
Beat  the eggs, sugar, oil & vanilla with mixer until thick and well mixed. Mix all dry ingredients together, then blend into the wet ingredients with large spoon by hand–DO NOT over mix.

Fold in blueberries, pecans, and grated zucchini. Pour batter into 10″- 12″  greased cast iron dutch oven.

Preheat oven or grill to 350 °F.
Bake 1 hour or until a toothpick comes out clean.

Freezes well.

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