So I had my post all ready today and my hubby sends me an email informing that it is NATIONAL ZUCCHINI BREAD DAY! How did I miss that one? I mean anyone who is anyone knows it it national zucchini bread day, right? I am sure that I am probably the only person who didn’t realize what day it was. So my dilemma is this: Do I stick with the skillet recipe theme I had planned or do I honor the zucchini appropriately? Hmmmm….maybe I could combine the two? Yep, that’s what I did. I am rather impressed with myself. Here goes:
SKILLET ZUCCHINI BREAD
1 cake mix
¼ cup brown sugar
2 Tablespoons butter, melted
1 Teaspoon vanilla
1 medium zucchini, shredded (about 2 cups)
Mini chocolate chips (optional)
Press aluminum foil into electric skillet. Remove the foil and set heat on skillet to 265 degrees with lid on. Mix all of the ingredients together in a bowl. When batter is ready (it will be thick), place foil back in skillet and spray with non stick spray. Spread batter onto foil as best you can. Be careful not to burn yourself on edge of skillet! Cover with the lids slightly ajar so moisture can escape. Bake for 45 minutes. Remove lid and cook another 5 minutes to let some of the moisture evaporate.
Use different flavors of cake mix for fun variety!
For printable recipe, click here Skillet Zucchini Bread