Skip to main content

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.
  2. 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.
  3. In a large bowl, whisk together the eggs, sugar, oil, vanilla, chocolate and peppermint extracts until well blended.
  4. Gently squeeze any excess moisture out of the shredded zucchini, then stir it into egg mixture.
  5. In a medium bowl. whisk together the flour, pudding mix, baking soda, baking powder and salt.
  6. Add the flour mixture to the egg/zucchini mixture, stirring just until combined. Fold in the creme de menthe chips.
  7. Divide the batter between the prepared pans.
  8. 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.
  9. Let breads cool in the pans on a wire rack for 15 minutes.
  10. 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.
Makes 2 large or 5 small loaves.
Source: CarolG
zucchini, mint, chocolate
Dessert, quick bread, breakfast
American

Comments

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi