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! I had Honey help me put a compression bandage on it, and now 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.
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