Thin Mint Zucchini Bread- thanks Carol!

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.

I was fortunate enough to "meet" Carol through an online community.   The woman is a wizard when it comes to zucchini bread flavors.   We've loved every one we've tried.    This recipe for Thin Mint Zucchini Bread is hers and I can't thank her enough for sharing it.  

My only change was to use Nestle Delightfulls 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 Carol's recipes because they make 2 9x5 loaves.   We enjoy one right away, and I double wrap the other, seal it in a ziptop bag and freeze it.   

 

                      

* Exported from MasterCook *

                         Thin Mint Zucchini Bread


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  eggs
  1 1/2             c.  granulated sugar
  1                 c.  vegetable oil
  2               tsp.  pure vanilla extract
  1               tsp.  chocolate extract (optional)- (I used it)
  1               tsp.  peppermint extract
  2                 c.  shredded unpeeled zucchini-  (I peeled it)
  3                 c.  all-purpose flour
  1               pkg.  dark chocolate OR chocolate instant pudding mix -- (4 serving size)
  1               tsp.  baking soda
     1/2          tsp.  baking powder
  1               tsp.  salt
  10oz pkg.  creme de menthe baking chips -- I used Nestle Delightfulls Dark Chocolate/Mint

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.

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.

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.

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.

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. Makes 2 large or 5 small loaves.

Source:  Carol1229
  "http://community.tasteofhome.com/community_forums/f/30/t/910205.aspx"