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Mint Chocolate Chip Zucchini Bread
We take this popular dessert bread to a whole new level with chocolate, mint, and even bananas.Yield: Makes 24 slices
- 2 Tbsp. fresh mint leaves, finely chopped
- 1/4 tsp. real peppermint extract
- 1/2 cup raw turbinado sugar
- 2 eggs
- 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)
Place oven racks on lowest setting. Heat oven to 350°F. Mist two standard foil loaf pans with cooking spray.
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.
Then add the dry ingredients, lightly mixing in flour, baking soda and salt. Fold in the chocolate chips and chopped mint.
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!
Recipe by Brandi Koskie; Photos by Kacy Meinecke