This Chocolate Chip Zucchini Skillet Cake is so easy and bakes in half the time of traditional loaves. It’s full of oats, chocolate chips, cinnamon, ginger and of course shredded zucchini – creating the most delicious and moist zucchini bread ever!
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I love veggies.💚 And as strange as this might seem I’d rather eat a big ole’ yummy salad or some sautéed garlic spinach than a piece of cake. I know – so strange – right?🙃 I blame it on my parents. 😁💕
But the B man, now he’s quite the opposite. He would probably eat an old shoe if it was covered in dark chocolate. Ok so maybe not, but the guy can put away some dessert.👌 And if it’s chocolate – get out the way.💯 Not kidding.
If I make a batch of cookies or chocolate cake – he’ll eat almost the whole thing BY HIMSELF.😳 I literally may have 3 cookies or one piece of cake total and the rest is all him. What can I say – the guys got dessert-eating skills for days.😂 But don’t worry – he eats his veggies too.👍
You know like when I make Chocolate Chip Zucchini bread. LOL But for real – there are 2½ cups of shredded veggies in there! You gotta celebrate the wins, people.✌️
And this Chocolate Chip Zucchini Skillet Cake is absolutely winning on so many fronts… it’s full of vitamin C and super moist from the zucchini, hearty and substantial from the oats, warm and spicy from the cinnamon and ginger, low in fat from swapping out some of the oil for Greek yogurt, and of course sweet and chocolatey from the brown sugar and those chocolate chips. Mmm.😋 Just delicious.
I normally make my zucchini bread it in a loaf pan but decided “why not try it in a cast iron skillet?” 🤔
I love using cast iron for several reasons, but one of the added benefits of baking this bread in a round flat pan is that it cooks in almost half the time as a traditional loaf pan.🙌 Whaa??? Yep – for real my friend.
And as you can imagine that is just music to my dessert-loving hubby’s ears! Dessert in his belly quicker = always winning!🏆 You know #dessertgoals!
In case you were wondering about those benefits of cooking with cast iron that I mentioned – here you go:
- A well seasoned cast iron pan is virtually non-stick. Which means you don’t need to add nearly as much oil when frying those eggs or searing those chicken thighs.
- There are no harsh chemicals to be found – unlike other nonstick pans. Here’s a little more info on the topic from our friends over at eatingwell.com… “The repellent coating that keeps food from sticking to nonstick pots and pans contains PFCs (perfluorocarbons), a chemical that’s linked to liver damage, cancer, developmental problems and, according to one 2011 study in the Journal of Clinical Endocrinology & Metabolism, early menopause. PFCs get released—and inhaled—from nonstick pans in the form of fumes when pans are heated on high heat”
- And while cast iron doesn’t give off harsh chemicals it does give off a very important mineral our bodies need – you guessed it… iron!
These pans are great for so many things like Breakfast Skillets, Smoky Chicken Chili, Sun-Dried Tomato Chorizo Garlic Shrimp, and even baked goods like this Triple Berry Blender Cake and now this Chocolate Chip Zucchini Cake.
Woohoo! Three cheers for cast iron pans!!👏👏👏
And if for some reason you haven’t gotten on the cast iron train quite yet, no worries! You can always bake this Chocolate Chip Zucchini Cake Skillet recipe in a round cake pan as well. That way you’re still reaping the benefits of this super yummy treat being baked in half the time. #stillwinning🎯
I know your family is gonna enjoy this cake as much as we do… low in fat, loaded with zucchini, and brimming with sweet chocolaty goodness. Just so much to love!💕
Happy desserting my friend!!
|Click Here For The Recipe|
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