Best 5 Skillet Zucchini Bread With Chocolate Chip Streusel Recipes

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Indulge in the delectable goodness of skillet zucchini bread with chocolate chip streusel, a delightful treat that combines the comforting flavors of zucchini bread with the irresistible allure of chocolate chips and a crunchy streusel topping. This easy-to-make dessert is perfect for any occasion, whether it's a cozy brunch, an afternoon snack, or a sweet ending to a satisfying meal. With its moist and tender crumb, the zucchini bread is packed with grated zucchini, adding a subtle sweetness and texture that pairs perfectly with the rich chocolate chips. The streusel topping, a combination of oats, flour, butter, and brown sugar, provides a delightful crunch that adds an extra layer of flavor and texture. This recipe also includes variations for a gluten-free version and a dairy-free version, ensuring everyone can enjoy this delicious treat.

Let's cook with our recipes!

CHOCOLATE CHIP ZUCCHINI BREAD



Chocolate Chip Zucchini Bread image

Chocolate Chip Zucchini Bread. Super moist, soft and loaded with chocolate chips! A great way to use up zucchini from your garden!

Provided by Kelley Simmons

Categories     Breakfast

Time 50m

Number Of Ingredients 14

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg
1 egg
1/2 cup canola oil
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
1/2 cup plain greek yogurt or sour cream
1 teaspoon vanilla extract
1 cup zucchini (shredded)
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray and set aside. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  • In a separate bowl, whisk together the egg, oil, both sugars, greek yogurt and vanilla extract until combined.
  • Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
  • Fold in the zucchini and chocolate chips.
  • Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
  • Remove from the oven and let cool in the pan for 20 minutes. Take the loaf out of the pan and allow it to cool completely on a wire rack. Slice bread and serve!

Nutrition Facts : Calories 368 kcal, Carbohydrate 46 g, Protein 5 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 187 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

SKILLET ZUCCHINI BREAD WITH CHOCOLATE CHIP STREUSEL



Skillet Zucchini Bread with Chocolate Chip Streusel image

Bake up a chocolate-studded zucchini bread-perfect to use up extra zucchini from the garden.

Provided by By Cindy Rahe

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 15

1 1/2 cups shredded zucchini
3/4 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs, beaten
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup miniature semisweet chocolate chips
1/2 cup Gold Medal™ all-purpose flour
1/4 cup sugar
3 tablespoons miniature semisweet chocolate chips
3 tablespoons cold unsalted butter, cut into cubes

Steps:

  • Heat oven to 350°F. Lightly spray 9- to 10-inch cast-iron skillet with cooking spray.
  • In medium bowl, mix zucchini, 3/4 cup sugar, the oil, vanilla and eggs.
  • In large bowl, mix 1 1/2 cups flour, the baking soda, baking powder, salt, cinnamon and 1 cup miniature chocolate chips. Fold zucchini mixture into flour mixture until just combined. Scrape mixture into skillet.
  • In small bowl, mix Streusel ingredients, cutting in butter to create coarse crumbs. Sprinkle over top of zucchini batter in skillet.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean. Remove from oven, and cool before serving.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CHIP ZUCCHINI BREAD



Chocolate Chip Zucchini Bread image

Moist zucchini bread gets a simple makeover with chocolate chips.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup unsalted butter, melted and cooled slightly
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
One 8-ounce zucchini (about 1 large), grated (about 1 1/2 cups)
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup semisweet chocolate chips
Canola nonstick cooking spray, for greasing the pan

Steps:

  • Adjust rack to the middle position and preheat the oven to 325 degrees F.
  • Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
  • Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
  • Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
  • Cool completely in the pan on a cooling rack.

AWARD-WINNING ZUCCHINI BREAD WITH BROWN SUGAR STREUSEL



Award-Winning Zucchini Bread with Brown Sugar Streusel image

This award-winning zucchini bread has plenty of brown sugar streusel, melty chocolate chips, and warm flavors like cinnamon, nutmeg, and vanilla. It's simple to make, extra moist, and full of flavor!

Provided by Sally

Categories     Bread

Time 3h

Number Of Ingredients 19

2/3 cups (60g) old-fashioned or quick oats
1/2 cup (100g) packed light or dark brown sugar
2 Tablespoons (15g) all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, cold
optional: 1 Tablespoon (10g) semi-sweet chocolate chips
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup shredded zucchini (about 1 medium)*

Steps:

  • Preheat the oven to 350°F (177°C). Grease an 8×4 inch loaf pan. See notes for muffins.
  • Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two forks or a pastry cutter (preferred). Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips (or nuts) together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
  • Spread the batter into prepared loaf pan. Bake the bread for 20 minutes. Remove from the oven and sprinkle streusel on top. Using the back of a spoon, gently press the streusel down into the top of the loaf. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return bread to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. If you notice the loaf is browning on top or on the edges too quickly, loosely tent the loaf with aluminum foil. Baking times vary so keep an eye on yours.
  • Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
  • Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL



Pumpkin Bread With Chocolate Chip Streusel image

This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream.

Provided by Melissa Clark

Categories     breads, quick breads, dessert, side dish

Time 1h30m

Yield One 9-inch loaf (8 to 10 servings)

Number Of Ingredients 19

1/4 cup packed light brown sugar
1/4 cup packed dark brown sugar
1/4 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 tablespoon cold butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1/2 cup canned pumpkin
1/2 cup sour cream
1/2 tablespoon dark rum
1 teaspoon vanilla extract

Steps:

  • Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
  • Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
  • In a separate bowl, combine the flour, cinnamon, baking soda and salt.
  • In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
  • Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
  • Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 238 milligrams, Sugar 31 grams, TransFat 0 grams

Tips:

  • For a moist and flavorful zucchini bread, use freshly grated zucchini and drain off any excess moisture.
  • Use a large skillet to ensure the zucchini bread cooks evenly.
  • Do not overmix the batter, as this can result in a tough bread.
  • Bake the zucchini bread until a toothpick inserted into the center comes out clean.
  • Allow the zucchini bread to cool slightly before serving.

Conclusion:

This skillet zucchini bread with chocolate chip streusel is a delicious and easy-to-make breakfast or snack. The bread is moist and flavorful, with a crispy streusel topping. It is perfect for a quick and easy meal, and can be enjoyed by people of all ages. This recipe is also a great way to use up leftover zucchini.

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