This Cast Iron Skillet Zucchini Bread is such a fun and delicious way to bake zucchini bread. Personally, I think that zucchini bread is such a wonderful way to use up all those extra zucchinis you have from your summer garden!
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I’m a huge fan of making almost everything in a cast iron skillet and that includes quick breads. This cast iron skillet zucchini bread is the best way to make homemade zucchini bread. It comes out perfectly even every time with no mushy spots.
If you need more inspiration for your cast iron skillet be sure to also check out this Cast Iron Skillet Banana Bread, Cast Iron Skillet Pumpkin Bread, or take a look at all of my Cast Iron Skillet Recipes.
Author’s Note: I originally posted this recipe in 2021. I have updated it to include a photo of the ingredients, a step by step process, and one small change to the recipe (I reduced the amount of nutmeg). I have been trying to update each recipe as I have time in accordance with my publishing standards. I hope you find these changes helpful!
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❤️ Why you’ll love this recipe
- Snack bread: This zucchini bread is a lot like a “snack bread” since it is made in a pan instead of as a loaf. It is perfect for coffee, tea, or a light snack.
- Flavorful and moist: This zucchini bread is so flavorful and moist.
- Cast iron skillet: If you love cooking with your cast iron skillet you have to try this recipe.
- Zucchini: This is a great recipe for any extra zucchinis that you may have in your garden.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For this cast iron skillet zucchini bread, you will need:
- Grated zucchini: I used one medium zucchini for this recipe.
- Sugar
- All purpose flour
- Eggs
- Oil: I originally used vegetable oil for this recipe but I’ve also made it with coconut oil. Any neutral oil will work.
- Salt
- Baking soda
- Baking powder
- Cinnamon and nutmeg: The spices for the zucchini bread.
- Lemon juice
- Vanilla extract
🍫 Variations
You can add ½ of a cup of chopped nuts (like pecans or walnuts) or chocolate chips, if you like.
🔪 Equipment needed
For this recipe, I recommend using a 10 inch cast iron skillet. Someone commented on Pinterest that they used a 12 inch and it worked fine, but I haven’t personally tried this recipe with anything but a 10 inch skillet.
I love the Lodge brand of cast iron skillets. You can find them on Amazon.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees and then grease a 10 inch cast iron skillet.
Gently pat your grated zucchini dry with paper towels (image 1). There’s no need to wring it out, just gently pat any excess moisture away.
In a large mixing bowl combine your dry ingredients (image 2). Stir well with a large spoon.
Next, add in your wet ingredients (image 3). Mix well with a hand mixer.
Pour the batter into your cast iron skillet (image 4) and bake for 35 to 40 minutes at 350 degrees. A toothpick should come out clean from the middle.
👩🏻🍳 Tips
- Be sure to use a 10″ cast iron skillet. I like to use a baking sheet under my skillet while baking quick breads in it.
- Grease your skillet well.
🥡 How to store leftovers
You can cover your cast iron skillet with plastic storage wrap or a reusable storage wrap (like the beeswax ones) once it has cooled.
You can also cut the zucchini bread into pieces and transfer it to a plastic storage container, if desired. The bread will be good for up to four days after making.
If you’d like to freeze, I recommend double wrapping in aluminum foil. Leftovers will be good in your freezer for up to three months.
📋 Recipe FAQs
Yes, you can use frozen grated zucchini. Defrost and squeeze out any excess water.
Wash well and pat dry. Trim the ends off but leave the skin on your zucchinis.Use a large grate while grating. There’s no need to drain freshly grated zucchini just pat down with a paper towel.
Usually, when I use my cast iron skillet to make breads there is very little residue if I have greased my skillet well. If you do have some sticking, scrub it gently with a scrub brush under warm water. Be sure to NOT use any soap when you do this. I usually run my scrub brush under hot water before using it on my skillet so that there is no soap residue on the brush. Wipe your skillet down with a dish towel afterwards.
You can then oil and re-season your cast iron skillet. You’ll want to avoid letting your cast iron soak as it can cause it to rust. I try to clean my cast iron skillets right away, if possible that way I avoid this issue altogether.
More great recipes:
If you tried this Cast Iron Skillet Zucchini Bread Recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Cast Iron Skillet Zucchini Bread
Equipment
- Cast iron skillet (10 inch)
- Hand or stand mixer
- Large mixing bowl
- Paper towels
Ingredients
- 1 cup grated zucchini about one medium zucchini
- 1 ¼ cups sugar
- 2 ¼ cups all purpose flour
- 2 eggs beaten
- ½ cup oil vegetable, coconut or safflower oil will all work
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon lemon juice fresh if possible
- 1 teaspoon pure vanilla extract
Instructions
- Begin by preheating your oven to 350 degrees and then grease a 10 inch cast iron skillet.
- Gently pat your grated zucchini dry with paper towels. There's no need to wring it out, just gently pat any excess moisture away.
- In a large mixing bowl combine your dry ingredients. Stir well with a large spoon.1 ¼ cups sugar, 2 ¼ cups all purpose flour, ½ tsp salt, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, ⅛ tsp nutmeg
- Next, add in your wet ingredients. Mix well with a hand mixer.1 cup grated zucchini , 2 eggs, ½ cup oil, ½ tsp lemon juice, 1 tsp pure vanilla extract
- Pour the batter into your cast iron skillet and bake for 35 to 40 minutes at 350 degrees. A toothpick should come out clean from the middle when it is done baking.
Notes
- Be sure to use a 10″ cast iron skillet. I like to use a baking sheet under my skillet while baking quick breads in it.
- Grease your skillet well.
Diana says
Just made this, without a mixer, and it turned out absolutely wonderful! I made it in my convection oven so I dropped the temp to 325. Would not change a thing, highly recommend!
Alita Pacio says
I love the recipe. Will try this at home <3
MyWorldtheirway says
That is so new to me. I didn’t know we can use cast iron skillet for making bread. This is a MUST Try recipe.