Who doesn’t have too much zucchini right now? It’s one of those good problems to have as summer turns to fall. A high yield garden means tons of fresh veggies for you, but honestly, how many zucchs can you eat in a day, a week? At some point you’ve got to start giving them away.
Or baking them. In to bread. The most delicious bread.
There’s zucchini bread, which sure, everyone loves. But now, there’s Mint Chocolate Chip Zucchini Bread. It’s a real thing. We made it.
We use only a half cup of raw turbinado sugar, which saves about 50 calories per cup and has a less overwhelming sweet taste than white sugar. We also add bananas to add more natural sweetness but also to replace the butter.
My family is straight up obsessed with mint chocolate chip ice cream. In fact, my three-year-old is confused when other flavors are offered. When we splurge on an ice cream cone, usually from Braum’s on a road trip, there’s only one flavor for us. Now, we can enjoy that unbeatable flavor combo any time and feel a bit better about doing so.
Mint Chocolate Chip Zucchini Bread
2 Tbsp. fresh mint leaves, finely chopped
1/4 tsp. real peppermint extract
1/2 cup raw turbinado sugar
2 very ripe bananas
1 cup grated zucchini
1/2 cup low-fat buttermilk
1 tsp. vanilla
1.5 cups whole wheat flour
1 cup all purpose flour
1 tsp. baking soda
1 tsp. salt
1/4 cup mini chocolate chips (dark if available)
1. Place oven racks on lowest setting. Heat oven to 350°F. Mist two standard foil loaf pans with cooking spray.
2. In a mixing bowl, combine sugar, eggs, and bananas and stir until well combined. Add the zucchini, buttermilk, mint extract and vanilla. Beat until smooth.
3. Then add the dry ingredients, lightly mixing in flour, baking soda and salt. Fold in the chocolate chips and chopped mint.
4. Pour the batter in to the pans. Should bake about one hour until an inserted toothpick comes out clean and the tops are golden brown. Remove loaves from pans and let cool on a wire rack or enjoy immediately!
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Recipe by Brandi Koskie; Photos by Kacy Meinecke
September 23rd, 2013