Simple Skillet Zucchini Bread with Cinnamon Streusel: A Late-Summer Harvest Delight

Ah, late summer. The air still hums with the energy of the sun, but there's a subtle shift; a whisper of cooler days to come. The garden, once bursting with vibrant greens, is now overflowing with a bounty of squash – especially zucchini. It's a joyful abundance, yet sometimes I find myself pondering, “What on earth will I do with all this zucchini?”

Years ago, my grandmother, a woman who could coax life from the most barren patch of earth, shared her secret: zucchini bread. Not just any zucchini bread, mind you, but a moist, fragrant loaf baked in her well-seasoned cast iron skillet. The aroma alone was enough to summon the family from all corners of the farm. This recipe is a humble tribute to her, adapted with a touch of cinnamon streusel for an extra layer of cozy sweetness. It's a reminder that the simplest pleasures in life, like a warm slice of homemade bread, are often the most satisfying.

Why You’ll Love This Recipe

This Skillet Zucchini Bread is more than just a way to use up garden surplus. It's a celebration of late-summer flavors, a testament to the comforting magic of baking, and a delightfully easy treat you can whip up in under an hour. Here’s why you’ll fall in love:

• Uses up that abundance of zucchini! (Naturally!)
• Bakes in one cast iron skillet for easy cleanup: Less time washing dishes, more time enjoying the bread.
• That irresistible cinnamon streusel topping: Adds a delightful crunch and warmth.
• Perfect for breakfast, snack, or dessert: It's versatile enough for any time of day.
• Freezes beautifully: Enjoy a slice of summer sunshine even in the depths of winter.
• Suitable for Vegetarian diets.
• Can be easily adapted to be dairy-free or gluten-free!

Ingredient Spotlight: From Garden to Skillet

Here’s what you’ll need to create this slice of sunshine:

For the Bread:

• 3 cups all-purpose flour (or gluten-free all-purpose blend with xanthan gum)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs
• 1 ½ cups granulated sugar
• ¾ cup vegetable oil (sunflower or canola works well)
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (about 2 medium), excess moisture squeezed out
• ½ cup chopped walnuts or pecans (optional)

For the Cinnamon Streusel Topping:

• ½ cup all-purpose flour (or gluten-free all-purpose blend)
• ⅓ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cut into small cubes (can use vegan butter substitute)

Sourcing Notes:

• Whenever possible, I like to use zucchini straight from my garden. The flavor is unmatched! If you don’t have your own garden, check your local farmer's market or farm stand.
• Eggs from backyard chickens are always a bonus, but good quality store-bought eggs work just fine.
• For the walnuts or pecans, consider buying them in bulk from a local co-op or health food store for a better price and to support local businesses.

Substitutions:

• You can use honey or maple syrup instead of granulated sugar, but you might need to adjust the liquid content slightly.
• For a dairy-free version, use a plant-based butter substitute for the streusel and ensure your vegetable oil is plant-based.
• If you don't have nutmeg, you can skip it or add a pinch of ground cloves for a similar warm spice flavor.
• Feel free to add other nuts or dried fruit, like raisins or cranberries, to the bread.

Step-by-Step Instructions: Baking Magic

Ready to get started? Let’s bake!

Step 1: Prep the Skillet & Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch cast iron skillet. This prevents the bread from sticking and ensures a beautiful golden-brown crust. You can also use parchment paper to line the bottom for extra insurance.


Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures that the baking soda is evenly distributed, resulting in a perfectly risen loaf.


Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the eggs, sugar, oil, and vanilla extract until well combined.


Step 4: Combine Wet and Dry

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread.


Step 5: Add Zucchini and Nuts

Gently fold in the grated zucchini and chopped nuts (if using). Ensure the zucchini is evenly distributed throughout the batter. Remember to squeeze out excess moisture from the grated zucchini – this step is crucial for preventing a soggy loaf. I usually do this by placing the grated zucchini in a clean kitchen towel and squeezing.


Step 6: Prepare the Streusel Topping

In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This is where cold butter is key! The cold fat creates pockets of air that result in a delicious, crumbly streusel.


Step 7: Assemble and Bake

Pour the batter into the prepared cast iron skillet and sprinkle the streusel topping evenly over the batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.


Step 8: Cool and Enjoy

Let the bread cool in the skillet for at least 15 minutes before slicing and serving. This allows the bread to set and prevents it from crumbling.


Pro Tip: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough, less tender bread. Mix until just combined for the best results.

Serving Suggestions: Endless Possibilities

This Skillet Zucchini Bread is incredibly versatile. Here are a few ways to enjoy it:

• Warm from the oven with a pat of butter: Simple perfection.
• With a dollop of Greek yogurt or a sprinkle of powdered sugar: Elevate the experience.
• As a side to a hearty soup or salad: A comforting addition to any meal.
• Toasted with cream cheese or almond butter: A delicious breakfast or snack.
• Turn it into French toast: A decadent brunch treat.

Variations:

• Add chocolate chips for a chocolate zucchini bread.
• Stir in some shredded carrots for a zucchini carrot bread.
• Drizzle with a simple glaze made from powdered sugar and milk.

Homesteading Twist: Zucchini Preservation

One of the joys of homesteading is learning to preserve the bounty of the harvest. If you find yourself with more zucchini than you can possibly use fresh, consider these options:

• Freezing: Shred zucchini, squeeze out excess moisture, and freeze in individual portions for later use in breads, muffins, or soups.
• Zucchini Relish: A tangy and flavorful way to preserve zucchini.
• Pickled Zucchini: A surprisingly delicious and versatile pickle.
• Dehydrated Zucchini Chips: A healthy and crunchy snack.

Food Storage:

Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.

A Slice of Summer, All Year Round

This Simple Skillet Zucchini Bread with Cinnamon Streusel is more than just a recipe; it's a reminder to savor the simple pleasures of the season, to appreciate the abundance of the garden, and to share the joy of homemade food with loved ones. I hope you’ll give this recipe a try and experience the magic for yourself.

Now, I’d love to hear from you! What's your favorite way to use zucchini in the summer? Do you have any secret ingredients or variations you like to add to your zucchini bread? Leave a comment below and share your experiences! Happy baking!