When the summer's bounty of zucchini rolls in, I like to freeze the shredded zucchini for winter time baking. I have adapted this recipe to be used in my Winnerwell stove top oven, but it can also be baked in any oven. It's a rustic, quick and easy recipe. Nothing compares to being able to bake or cook on your wood stove. It's a great way to be self-sufficient by learning how to bake the old-fashioned way and to utilize the heat energy from your wood stove. Here are the supplies that you will need:
A Winnerwell stove top oven, one cast iron loaf pan, and a wood stove. Bring the internal temperature of the Winnerwell to 300 degrees F. Meanwhile, prepare your ingredients for the bread.
Ingredients:
1 1/2 c of flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp of cinnamon powder
1/4 tsp of nutmeg powder
1 c of sugar
1 large egg
1/2 c olive oil
1 cup of shredded zucchini
Instructions:
Combine all the dry ingredients together, then add the wet ingredients and then the shredded zucchini. Mix well.
Once the internal temp of the stove top oven reaches 300 degrees F, place pan in oven and bake until the sides slightly pull away, or toothpick comes out clean, roughly takes about 45-60 minutes.
Bake in a regular oven at 350 degrees F for 60 minutes.
Print Recipe:
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