I have to give you one tip about making this in a dutch oven. This recipe makes 3 loaves. When I made this, I put one loaf in the oven and baked the rest of the batter (the equivalent of 2 loaves) in a 10" dutch oven. I don't see any reason why you couldn't bake the entire batch in a 12" dutch oven. When someone tries it let me know how it worked! Thanks!
Apple Zucchini Bread
4 cups flour
1 Tbs. baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 Tbs. vanilla extract
2 cups shredded zucchini (seed the zucchini if its large)
1 cup shredded peeled apples
1 1/2 cups chopped pecans (I left these out, I'm allergic to pecans)
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl beat eggs. Add oil, sugars and vanilla. Pour over the dry ingredients; mix well. Stir in the zucchini, apples and pecans (batter will be stiff). Pour into a well greased dutch oven. Bake at 350° for 50-55 minutes or until it tests done. Cool in pan 10 minutes before removing. Cool completely. 3 loaves, or 1 12" dutch oven.
The Finished Product
So, apparently I forgot to take a picture of the one I cooked in my DO. I think I need to go dye my hair a little lighter color-if you know what I mean. This is the one loaf I made in my kitchen. Why I have a picture of this one, I will never know. :)
I really liked this bread. Its not my favorite zucchini bread, but it has a nice flavor. I was really hoping to taste the apples more. I think next time I'll use 1 1/2 cups of zucchini and apples. My hubby really liked that the crust was a little crunchy. This is a delicious way to combine the flavors of summer and fall into one. Grade A-.