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Skillet Zucchini Bread with Chocolate-Chip Streusel

By Cindy Rahe
Created January 10, 2017
Betty blogger Cindy Ensley puts a skillet-baked, streusel-topped twist on a quintessential summer recipe.
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During the summer, when I was a kid, my aunt always made zucchini bread and honestly, I thought it was so weird! Why are there green vegetables in this cake?! Now, I totally get why zucchini bread is a summer staple. Our gardens are overflowing with summery, green squashes and a spiced quick-bread is the perfect way to use some of it up. 

Since I can’t help but add chocolate and streusel whenever I get the chance, this skillet version of zucchini bread has both—with mini chips in the batter and scattered throughout the streusel. It’s a delicious, easy and oh-so very good. Like a muffin-quick-bread hybrid!

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The ingredients for the batter are basic: shredded zucchini, sugar, flour, eggs, oil, vanilla, a little spice, baking soda and powder, salt and mini chocolate chips.

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The streusel is just as straightforward: butter, sugar, flour and more mini chocolate chips for good measure.

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The batter is mixed and the bread is sprinkled with streusel before being baked.

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Once it’s finished baking, out comes a crumb-topped, chocolate-chip-studded bread perfect for pairing with coffee at the brunch table or snacking on with a tall glass of cold milk. So good!

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Ingredients

  • Zucchini Bread
    • 1 1/2cups shredded zucchini
    • 3/4cup sugar
    • 1/3cup vegetable oil
    • 1teaspoon vanilla
    • 2eggs, beaten
    • 1 1/2cups Gold Medal™ all-purpose flour
    • 1teaspoon baking soda
    • 1/4teaspoon baking powder
    • 1/2teaspoon salt
    • 1teaspoon ground cinnamon
    • 1cup miniature semisweet chocolate chips
  • Streusel
    • 1/2cup Gold Medal™ all-purpose flour
    • 1/4cup sugar
    • 3tablespoons miniature semisweet chocolate chips
    • 3tablespoons cold unsalted butter, cut into cubes

Directions

  • 1Heat oven to 350°F. Lightly spray 9- to 10-inch cast-iron skillet with cooking spray.
  • 2In medium bowl, mix zucchini, 3/4 cup sugar, the oil, vanilla and eggs.
  • 3In large bowl, mix 1 1/2 cups flour, the baking soda, baking powder, salt, cinnamon and 1 cup miniature chocolate chips. Fold zucchini mixture into flour mixture until just combined. Scrape mixture into skillet.
  • 4In small bowl, mix Streusel ingredients, cutting in butter to create coarse crumbs. Sprinkle over top of zucchini batter in skillet.
  • 5Bake about 30 minutes or until toothpick inserted in center comes out clean. Remove from oven, and cool before serving.

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