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

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
- 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.
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