I had hoped to get this post out earlier, but after picking berries I thought I should snip off the Dusty Miller flowers. It had flowered so beautifully this year, and with so many blossoms it had fallen over with it's own weight!
As usual, I must have been deep in thought (serious or otherwise!) while I snipped because I mistook one of my own fingers for a stem and took a "snip" out of the end of it - ouch! One compression bandage and a few hours later it is fine. Tender, but fine. So lets make some zucchini bread already.
Chocolate Mint Walnut almost sounds like a candy bar, doesn't it? I have noticed a lot of different recipes, for zucchini bread. I have also noticed that these new and exciting offerings are really a loaf style cake. A loaf cake serves up easy, is usually complete on it's own and can be packed easy in a lunch. Sounds great to me, and just in time, isn't school going to start some time soon?
Chocolate Mint Zucchini Bread
recipe by the seat of my pants!
oven 350 degrees
2 c flour
1/2 c dry unsweetened baking cocoa
2 t baking powder
1/2 t salt
1/4 t baking soda
1 c sugar
1 t vanilla
1/3 c oil
3/4 c yogurt or buttermilk
2 medium zucchini shredded - about 1 1/2 cups
1/4 c chiffonade mint
1 - 2 c chopped walnuts, use what pleases your family
1/3 - 1/2 c chocolate chips to garnish top of loaf before baking - if desired
Combine dry ingredients in a medium size bowl, use a large spoon or whisk to combine and mix in the dry cocoa completely.
In a large bowl, beat eggs, add remaining ingredients through yogurt, beat well to combine.
Stir dry ingredients into wet along with the zucchini and mint. Fold in chopped walnuts.
Enjoy! As always, thanks for taking a moment to stop by.
I appreciate your time and your wonderful comments!
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full plate thursday @ miz helen's country cottage