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.

Cast Iron Skillet Zucchini Bread

Audrey

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Bread

Cuisine American

Servings 8 servings

Equipment

• Cast iron skillet (10 inch)

Ingredients

  

1x2x3x

• 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 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon lemon juice
• 1 teaspoon 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.

Keyword Cast Iron Skillet Zucchini Bread

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