Cast Iron Skillet Zucchini Bread

5 from 2 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Bread

Cuisine: American

Servings: servings

Calories: 390kcal

Cost: $5

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 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg
Next, add in your wet ingredients. Mix well with a hand mixer.
1 cup grated zucchini , 2 eggs, ½ cup oil, ½ teaspoon lemon juice, 1 teaspoon 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.

Nutritional information is an estimate only.

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.