Chocolate Chip Zucchini Skillet Cake
By: Holly Sander
Published: Thursday, September 14, 2017 - 9:07pm

Ingredients




2 cups unbleached all-purpose flour or all purpose gluten free flour
1 cup old-fashioned oats
1/2 cup packed light brown sugar
3 tablespoons granulated sugar
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup semi sweet chocolate chips, plus, 1 tablespoon for sprinkling on top
3 large eggs
1/4 cup coconut oil
1/2 cup Greek yogurt
3 tablespoons almond milk or regular milk
3 teaspoons pure vanilla extract
2 1/2 cups packed grated zucchini, about 2 small zucchini
1 tablespoon Turbinado sugar for sprinkling on top optional

Preparation

1 Preheat the oven to 350 degrees F.  Use coconut oil to grease a 10 inch skillet (or grease and flour a 9 inch round baking pan). 2 Stir the flour, oats, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, salt and 1 cup chocolate chips together in a large mixing bowl and set aside. 3 Whisk the eggs, coconut oil, Greek yogurt, milk, and vanilla together in a small bowl and pour into the dry mixture.  Gently combine, then stir in the zucchini. Try not overwork the mixture. 4 Scrape the batter into the baking pan, sprinkle with the turbinado sugar and reserved chocolate chips, and bake for 40 minutes, until a toothpick inserted in the center comes out clean. 5 Cool in the pan for 15 minutes, then slice and enjoy.

About

Chocolate Chip Zucchini Skillet Cake - Full of oats, chocolate chips, cinnamon, ginger and of course shredded zucchini  - creating the most delicious and moist zucchini bread ever!