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Thin Mint Zucchini Bread

My husband doesn't like zucchini.  He tells me so all the time.   My son at one time also did not like zucchini.   Did I let this stop me from trying a variety of amazing zucchini recipes? Nope.   I just got sneaky with it.  


I peel the zucchini and shred it on the smaller hole side of the grater.    A few years ago, my son caught me folding the zucchini into the batter of one of his favorite desserts, and he became my co-conspirator.

My only change  to the recipe was to use Nestle Delightfuls Dark Morsels with Mint Filling.  I'd picked up a few bags and stashed them in the freezer.   They are rather large, and I think next time I'd chop them up a bit so they distribute better.   


 

Jake said this is his new favorite, and Tim, the zucchini hater, had 2 slices.     I also love this recipe because it makes two 9x5 loaves.   We enjoy one right away, and I double wrap the other, seal it in a ziptop bag and freeze it.   

 

Thin Mint Zucchini Bread

Thin Mint Zucchini Bread
Author: Jolene's Recipe Journal

Ingredients

3 eggs, large
1  1/2 cups sugar
1 cup vegetable oil
 2 teaspoons vanilla
 1 teaspoon chocolate extract (optional)
 1 teaspoon peppermint extract
 2 cups shredded zucchini, I peeled it
 3 cups flour
 1 package dark chocolate or chocolate instant pudding, 4 serving size
 1 teaspoon baking soda
 1/2 teaspoon baking powder
 1 teaspoon salt
 10oz package creme de menthe baking chips- I used Nestle Delightfuls Dark Chocolate/Mint

Instructions

  1. Preheat oven to 350 degrees. Grease (2) 9x5-inch OR (5) 5x3-inch loaf pans; set aside. Shred the zucchini using the large whole side of a box grater. Place the shredded zucchini in a mesh strainer to drain. Set aside while assembling the other ingredients.
  2. In a large bowl, whisk together the eggs, sugar, oil, vanilla, chocolate and peppermint extracts until well blended. Gently squeeze any excess moisture out of the shredded zucchini, then stir it into egg mixture.
  3. In a medium bowl. whisk together the flour, pudding mix, baking soda, baking powder and salt. Add the flour mixture to the egg/zucchini mixture, stirring just until combined. Fold in the creme de menthe chips.
  4. Divide the batter between the prepared pans. Bake @ 350 degrees for 45-55 minutes for the large loaves and 35-45 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.
  5. Let breads cool in the pans on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen, then remove the breads from the pans to a wire rack and cool completely.

Notes

Makes 2 large or 5 small loaves.

Source: CarolG

Recommended Products:

Anolon Advantage 9x5 pan

Other recipes you may enjoy:

Banana Split Bread

Cranberry Apple Quick Bread with Coffee Glaze

zucchini, mint, chocolate
Dessert, quick bread, breakfast
American
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