Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (195 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
- 2 large eggs
- 1/2 cup (110 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 ml) neutral oil
- 1/3 cup (80 g) plain Greek yogurt or sour cream
- 2 tsp vanilla extract
- 2 cups (about 260 g) shredded zucchini, lightly squeezed dry
- 2 Tbsp (28 g) unsalted butter (for the skillet)
- Optional: 1/2 cup (60 g) chopped walnuts or pecans
- Optional glaze: 3/4 cup (90 g) powdered sugar + 1 1/2 Tbsp (22 ml) milk + 1/2 tsp vanilla
Do This
- 1. Heat oven to 350°F (177°C). Put a 10-inch oven-safe skillet in the oven to warm for 5 minutes.
- 2. Shred zucchini and squeeze gently to remove excess moisture.
- 3. Whisk dry ingredients in one bowl; whisk wet ingredients in another.
- 4. Fold wet into dry, then fold in zucchini (and nuts, if using).
- 5. Carefully remove hot skillet, add butter, swirl to coat, then scrape in batter.
- 6. Bake 33–38 minutes until a toothpick comes out with moist crumbs.
- 7. Cool 15 minutes; drizzle glaze or dust with powdered sugar; slice and serve.
Why You’ll Love This Recipe
- Crisp edges, tender middle: baking in a skillet gives you that golden, lightly crunchy rim with a moist crumb inside.
- Warm cinnamon flavor: lightly spiced, not overpowering, and perfect with coffee or tea.
- Great way to use zucchini: this is a reliable, delicious way to use up summer squash.
- Simple finish: choose an easy vanilla glaze or a quick powdered sugar dusting.
Grocery List
- Produce: 2 medium zucchini (you need 2 cups shredded)
- Dairy: unsalted butter, plain Greek yogurt or sour cream, milk (for glaze, optional)
- Pantry: all-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, light brown sugar, granulated sugar, powdered sugar (optional), neutral oil, vanilla extract, chopped walnuts or pecans (optional)
Full Ingredients
For the zucchini “bread cake” batter
- All-purpose flour: 1 1/2 cups (195 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Fine salt: 1/2 teaspoon
- Eggs: 2 large, room temperature if possible
- Light brown sugar (packed): 1/2 cup (110 g)
- Granulated sugar: 1/4 cup (50 g)
- Neutral oil (canola, vegetable, avocado): 1/2 cup (120 ml)
- Plain Greek yogurt or sour cream: 1/3 cup (80 g)
- Vanilla extract: 2 teaspoons
- Zucchini: 2 cups shredded (about 260 g), lightly squeezed dry
- Optional nuts: 1/2 cup (60 g) chopped walnuts or pecans
For the skillet
- Unsalted butter: 2 tablespoons (28 g), for greasing (and crisp, buttery edges)
Optional simple glaze (or use powdered sugar)
- Powdered sugar: 3/4 cup (90 g), sifted if lumpy
- Milk: 1 1/2 tablespoons (22 ml)
- Vanilla extract: 1/2 teaspoon
- Optional: 1/8 teaspoon ground cinnamon (for a speckled cinnamon glaze)
- Alternative finish: 1–2 tablespoons powdered sugar for dusting
Step-by-Step Instructions
Step 1: Preheat the oven and warm the skillet
Preheat your oven to 350°F (177°C). Place a 10-inch cast-iron skillet (or other 10-inch oven-safe skillet) in the oven for 5 minutes to warm up. This helps the butter sizzle on contact and encourages crisp, golden edges.
Step 2: Shred and squeeze the zucchini
Shred the zucchini on the large holes of a box grater. Measure out 2 cups of shredded zucchini.
Place it in a clean kitchen towel (or several layers of paper towels) and squeeze gently to remove excess moisture. You’re not trying to wring it bone-dry; just remove the wettest liquid so the cake bakes up tender instead of gummy.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Whisking evenly distributes the leaveners and spice so the crumb rises nicely and tastes consistent from edge to center.
Step 4: Mix the wet ingredients
In a large bowl, whisk the eggs until blended. Whisk in the brown sugar and granulated sugar until the mixture looks glossy, then whisk in the oil, Greek yogurt (or sour cream), and vanilla.
Step 5: Combine gently, then fold in zucchini
Add the dry ingredients to the wet ingredients. Use a spatula to fold just until you no longer see dry flour (a few small streaks are fine).
Fold in the shredded zucchini (and nuts, if using) just until evenly distributed. Avoid overmixing, which can make the crumb tough.
Step 6: Butter the hot skillet and add the batter
Carefully remove the hot skillet from the oven and place it on a heat-safe surface. Add 2 tablespoons (28 g) butter and swirl until melted and the bottom and sides are well coated.
Scrape the batter into the skillet and smooth the top. The batter will start sizzling slightly at the edges; that’s what you want for a crisp rim.
Step 7: Bake until set and lightly springy
Bake at 350°F (177°C) for 33–38 minutes, or until the top is golden, the center springs back lightly when touched, and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
If the top is browning too quickly but the center still needs time, loosely tent the skillet with foil for the last 5–10 minutes.
Step 8: Cool and finish with glaze or powdered sugar
Let the skillet cake cool for 15 minutes before glazing or slicing. This short rest helps it set so it cuts cleanly.
For glaze: whisk powdered sugar, milk, vanilla (and cinnamon, if using) until smooth. Drizzle over the warm (not piping hot) cake so it sets into a thin, sweet finish.
For powdered sugar: dust lightly right before serving for a simple, bakery-style look.
Pro Tips
- Measure zucchini after shredding: pack it lightly into the measuring cup; don’t compress it.
- Squeeze, don’t annihilate: removing excess liquid prevents gumminess, but leaving a little moisture keeps the crumb tender.
- Hot skillet = better edges: warming the skillet first makes the butter sizzle, which helps create that signature crisp border.
- Don’t overbake: pull it when a toothpick shows moist crumbs; carryover heat finishes the center as it cools.
- Glaze thickness control: for a thicker drizzle, use 1 tablespoon milk; for a thinner glaze, use 2 tablespoons milk (keep total milk between 15–30 ml).
Variations
- Lemon-vanilla glaze: replace the milk with 1 1/2 tablespoons (22 ml) fresh lemon juice and add 1 teaspoon lemon zest to the batter.
- Chocolate chip zucchini skillet cake: fold in 1/2 cup (85 g) semi-sweet chocolate chips instead of nuts.
- Extra-spiced: add 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves to the dry mix for a more “spice cake” vibe.
Storage & Make-Ahead
Let the cake cool completely, then cover the skillet tightly (or transfer slices to an airtight container). Store at room temperature for up to 2 days or refrigerate for up to 5 days. For the best texture, bring refrigerated slices to room temperature before serving.
Make-ahead: bake up to 1 day ahead and wait to glaze (or dust with powdered sugar) until shortly before serving for the prettiest finish. To freeze, wrap individual slices tightly and freeze for up to 2 months; thaw at room temperature.
Nutrition (per serving)
Approximate, based on 8 slices and without glaze: 295 calories; 14 g fat; 39 g carbohydrates; 3 g fiber; 20 g sugar; 5 g protein; 260 mg sodium.
