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Skillet Zucchini Bread with Chocolate Chip Streusel

Skillet Zucchini Bread with Chocolate Chip Streusel
  • Prep 15 min
  • Total 45 min
  • Servings 8

Bake up a chocolate-studded zucchini bread—perfect to use up extra zucchini from the garden. ...MORE+ LESS-

Cindy Rahe Cindy Rahe
July 16, 2014

Ingredients

Zucchini Bread

1 1/2
cups shredded zucchini
3/4
cup sugar
1/3
cup vegetable oil
1
teaspoon vanilla
2
eggs, beaten
1 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/4
teaspoon baking powder
1/2
teaspoon salt
1
teaspoon ground cinnamon
1
cup miniature semisweet chocolate chips

Streusel

1/2
cup Gold Medal™ all-purpose flour
1/4
cup sugar
3
tablespoons miniature semisweet chocolate chips
3
tablespoons cold unsalted butter, cut into cubes

Steps

Hide Images
  • 1
    Heat oven to 350°F. Lightly spray 9- to 10-inch cast-iron skillet with cooking spray.
  • 2
    In medium bowl, mix zucchini, 3/4 cup sugar, the oil, vanilla and eggs.
  • 3
    In 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.
  • 4
    In small bowl, mix Streusel ingredients, cutting in butter to create coarse crumbs. Sprinkle over top of zucchini batter in skillet.
  • 5
    Bake about 30 minutes or until toothpick inserted in center comes out clean. Remove from oven, and cool before serving.

Expert Tips

  • If you don't have a cast-iron skillet, an equal-sized pie or cake pan will work just fine. If you use a 10-inch skillet or pan, your cake will come out slightly thinner and may be done 5 minutes sooner.
  • This bread keeps well wrapped in plastic for a few days.
  • You could sub in carrots for the zucchini if you'd prefer, and add up to 1 cup of chopped nuts if you like.

Nutrition Information

No nutrition information available for this recipe

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