Cast Iron Skillet Zucchini Bread

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 a loaf of zucchini bread. It comes out perfectly even every time with no mushy spots.

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Using your cast iron skillet to make zucchini bread is such a fun 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 garden.

What size cast iron skillet is needed for this recipe?

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. If you do decide to try it with another size skillet, please let me know how your bread turns out.

I love the Lodge brand of cast iron skillets. You can find them on Amazon.

What ingredients do I need for this recipe?

For this cast iron skillet zucchini bread, you will need:

• Grated zucchini
• Sugar
• All purpose flour
• Eggs
• Vegetable or safflower oil
• Salt
• Baking soda
• Baking powder
• Cinnamon
• Nutmeg
• Lemon juice
• Vanilla extract

How do I grate the zucchini for this zucchini bread?

• 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.

Can I use frozen grated zucchini for this recipe?

Yes, you can use frozen grated zucchini. Defrost and squeeze out any excess water.

How do I clean my cast iron skillet after I make this recipe?

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 I avoid this issue altogether.

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5 from 1 vote

Cast Iron Skillet Zucchini Bread

This cast iron skillet zucchini bread is the best way to make a loaf of zucchini bread. It comes out perfectly even every time with no mushy spots.

Course Bread

Cuisine American

Keyword Cast Iron Skillet Zucchini Bread

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 servings

Author Two Pink Peonies

Cost $5

Equipment

• Cast iron skillet (10 inch)

Ingredients

• 1 cup grated zucchini
• 1 ¼ cups sugar
• 2 ¼ cups all purpose flour
• 2 medium eggs beaten
• ½ cup vegetable or safflower oil
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp lemon juice
• 1 tsp pure vanilla extract

Instructions

• Begin by preheating your oven to 350 degrees and then grease a 10 inch cast iron skillet.
• In a large mixing bowl combine your dry ingredients. Stir well with a large spoon.
• Next, add in your wet ingredients. Mix well with a hand mixer.
• Pour the batter into your cast iron skillet and bake for 30 to 35 minutes at 350 degrees. A toothpick should come out clean from the middle.

If you liked this cast iron skillet zucchini recipe, you might also like:

• Cast Iron Skillet Banana Bread
• Cast Iron Skillet Pumpkin Bread
• Amish Pumpkin Bread
• Yellow Cake Mix Banana Bread