Dutch Oven Zucchini Bread

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3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease a 10 inch Dutch oven well with butter.

In a large bowl combine your dry ingredients, flour, salt, baking soda, baking powder and cinnamon. Give it all a good mix.

In a medium bowl combine your wet ingredients, eggs, vegetable oil, sugar, and vanilla extract. Give it a good mix until well combined.

Add the wet ingredients to the dry ingredients. Give it a good mix until all the dry ingredients are absorbed.

Place the grated zucchini on a clean dry kitchen towel. Roll up the towel and squeeze out as much moisture as possible. Fold the zucchini and the nuts to the batter.

Pour the batter into your Dutch oven. Bake for one hour using 7 coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven.

The zucchini bread is done when a toothpick inserted into the center comes out clean. Separate the cake from the sides of the Dutch oven using a flexible spatula. Invert the pot onto a cutting board and gently lift it off the bread. Invert the bread onto a cooling rack and allow to cool before serving.

ACKNOWLEDGMENT: Adapted for the Dutch oven from a recipe found here. http://allrecipes.com/recipe/6698/moms-zucchini-bread/print/?recipeType=Recipe&servings=2