Super Moist Banana Zucchini Bread (2nd Place!)

Recipe from Dutch Oven Madness Blog

(Shamae Budd and Daniel McClellan)

3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cardamon (optional)
1 cup chopped pecans or walnuts (optional)
1 cup vegetable oil
3 large eggs, beaten
2 cups sugar
1 T. vanilla
3/4-1 tsp. rum extract
2 cups mashed over-ripe bananas
2 cups fresh zucchini, shredded

In a medium size mixing bowl, combine the first 6 dry ingredients and whisk to blend well.  In another mixing bowl, combine the oil, eggs, sugar, vanilla and rum extract, and mix well.  Stir in the bananas, zucchini and nuts.  Add the dry mixture, stirring until it is just moistened.  Prepare your dutch oven by greasing the bottom and sides with a generous layer of vegetable shortening. (You may have problems with the bread sticking to the sides of the pan if you use something other than shortening.)  Pour batter into your DO.  Bake at 350*, using 21 coals on top and 7 on the bottom, for 60 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from the pan.