Bake up a chocolate-studded zucchini bread—perfect to use up extra zucchini from the garden.
If you don't have a cast-iron skillet, an equal-sized pie or cake pan will work just fine. If you use a 10-inch skillet or pan, your cake will come out slightly thinner and may be done 5 minutes sooner.
This bread keeps well wrapped in plastic for a few days.
You could sub in carrots for the zucchini if you'd prefer, and add up to 1 cup of chopped nuts if you like.