Iron Skillet Chocolate Chip Zucchini Cake

September 12, 2016
Grab your garden zucchini and bake this amazing cake!
Filled with mini chocolate chips and topped with a crunchy streusel...

As, I told you guys a few weeks ago, we are involved in our local CSA this summer. We get a variety of veggies every other week straight from a local farm to enjoy.

We have received a serious amount of zucchini in our last few batches. Tons of zucchini and squash.  It's actually been tough to eat all of it!  Honestly, I've given a small batch to a few friends here and there. Kinda, sharing the zucchini wealth, as it is.

I have also found that my family eats zucchini much better when it is stuffed into baked goods. What a shock! I've tried some casseroles and side dishes, but, nothing goes over better than cake,muffins or brownies that is loaded with the green stuff.

That said, anybody have a kid-friendly dish for summer squash?  I still have some of that left in my kitchen. Let me know. Please! Help!



As for today's zucchini recipe, we do have some cake.

Cake that you can bake right up in your iron skillet. Now, if you don't have an iron skillet, that's OK. Just make sure your skillet is about a 9 inch pan and oven safe.

This cake is pretty similar to a coffee cake texture.  It will go great with your morning coffee or tea. But, don't count it out for dessert either! It's perfect for either and it's also loaded with mini chocolate chips and topped off with a nice, crunchy, chocolate chip streusel. (By the way, in regards to the streusel...mine looks a bit darker than it actually was. Just the lighting in the photo)

Such a great way to get some veggies in your diet!




Iron Skillet Chocolate Chip Zucchini Cake

by Table for Seven
Prep Time: 00:30
Cook Time: 00:30
Ingredients (Serves: 8)
  • 2 TBSP butter, for skillet
  • 1 1/2 cups flour
  • 1 1/2 cups shredded zucchini
  • 3/4 cup brown sugar
  • 1/3 cup butter, melted
  • 1 tsp vanilla
  • 2 eggs
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup mini chocolate chips
FOR TOPPING
  • 1/2 cup flour
  • 1/4 cup sugar
  • 3 TBSP mini chocolate chips
  • 3 TBSP cold butter
Instructions
Preheat oven to 350 degrees.
Over low heat, melt 2 TBSP butter in 9 inch oven-safe skillet. Swirl around to coat. Make sure to get the sides and the entire bottom of pan. Remove from heat.
In a bowl, whisk together flour, salt, baking soda, baking powder and ground cinnamon. Set aside.
In a mixing bowl, beat together brown sugar, melted butter, grated zucchini, eggs and vanilla. Mix until combined.
Gradually, add in flour mixture and beat until just combined.
Fold in mini chocolate chips.
Spread batter into coated iron skillet.
FOR TOPPING
Mix together flour, sugar and mini chocolate chips. Cut cold butter into mixture to make coarse crumbs.
Sprinkle evenly on top of batter.
Bake for 30 minutes or until toothpick inserted comes out clean.

{linking up & Weekend Potluck}
Adapted From Betty Crocker



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