Blueberry-Zucchini Skillet Bread

Name: Blueberry-Zucchini Skillet Bread
Cuisine: American
Ingredients: Sliced lemons; Fresh blueberries; ¼ cup butter, melted; Zest of 1 lemon; 1 tbsp. milk; 2 tbsp. lemon juice; Nonstick cooking spray; ¼ cup brown sugar, packed; 1¾ cups white sugar; 3 eggs; 1 cup veggie oil; 1 tsp. ground cinnamon; 2 tsp. vanilla; ¾ tsp. ground ginger, or 1 tsp. grated fresh ginger; ¾ tsp. ground ginger, or 1 tsp. grated fresh ginger; 3 cups self-rising flour; 2 cups grated zucchini; 3 cups powdered sugar; 1½ cups fresh blueberries

Preparation info

Makes
2
10 inch skillets

Difficulty
Easy

Appears in

Lord Honey

By Jason Smith

Published 2023

About

Zucchini is one of those garden treats that just keeps givin’—all summer long. I mean, how much loaf bread can a person eat? Well, I’ve put my twist on the traditional zucchini loaf by addin’ a zing of ginger and a fresh pop of blueberry and throwin’ it all in an iron skillet.

Ingredients

Nonstick cooking spray
1¾ cups white sugar
¼ cup brown sugar, packe

Americas
United States
Kentucky
Breakfast
Bread
Vegetarian
Summer

Method

Preheat oven to 350 degrees and spray 2 10-inch cast-iron skillets with nonstick cooking spray.
Cream the sugars and oil together in a mixing bowl.
Add eggs, vanilla, cinnamon, and ginger, and stir to combine.
Stir in the zucchini.