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5
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2
votes
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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Bread
Cuisine:
American
Servings:
8
servings
Calories:
390
kcal
Author:
Audrey
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
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.
Notes
Nutritional information is an estimate only.
Nutrition
Serving:
1
slice
|
Calories:
390
kcal
|
Carbohydrates:
59
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.1
g
|
Cholesterol:
41
mg
|
Sodium:
353
mg
|
Potassium:
97
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
91
IU
|
Vitamin C:
3
mg
|
Calcium:
47
mg
|
Iron:
2
mg