Best 5 Skillet Zucchini Bread With Chocolate Chip Streusel Recipes

CHOCOLATE CHIP ZUCCHINI BREAD

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!

SKILLET ZUCCHINI BREAD WITH CHOCOLATE CHIP STREUSEL

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.

CHOCOLATE CHIP ZUCCHINI BREAD

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

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

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.