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Skillet Zucchini Bread with Chocolate-Chip Streusel

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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