Zucchini Yogurt Skillet Cake
Prep time: 
Cook time: 
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Serves: 6
  • baking sod2 large eggs
  • ½ cup vegetable oil
  • ½ cup vanilla yogurt
  • 1 TBS vanilla
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 cups shredded zucchini (squeezed/patted dry)
  • 3 cups flour
  • 1/ tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  1. Preheat oven to 350 degrees.
  2. Combine eggs, oil, yogurt, vanilla, sugar and brown sugar in a mixing bowl and stir until smooth. Add in zucchini and mix till combined...Make sure you gave it a squeeze or patted it down with paper towels. You just want to get 75% of the moisture out of it.
  3. Add in flour, baking soda, baking powder, salt (and a few dashes of cinnamon if you like) and mix until smooth.
  4. Grease a cast iron skillet, cake pan or loaf pan, pour batter into it and bake for 30-45 minutes (depending on pan) until a toothpick inserted comes out clean.
Recipe by Souffle Bombay at https://soufflebombay.com/skillet-zucchini-yogurt-cake/