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Chocolate Mint Zucchini Cake with Walnuts

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Chocolate Mint Zucchini Cakes with Walnuts
Chocolate Mint Zucchini Cakes with Walnuts

Like my cooking, this blog is subject to my going back and making a change in already posted recipes. Such is the case with the Chocolate mint zucchini bread with walnuts. I had put notes in bold script on how to turn that basic recipe into a cake. Well that is simply not going to work, I don't know what I was thinking (or not thinking as the case may be!).

When I purchased the zucchini, I made sure I got enough to cook at least 2 recipes from it. It was a real toss up I will tell you, the Tomato Zucchini Gratin or this cake. The deciding factor? It is simply that the mint is coming to an end. I really wanted to perfect this little cake, so much so, that I can't let it go, I needed to make it.You can bet I will go out to the organic farmer again, real soon!

Zucchini Mint Chocolate Chip Cake with Walnut Garnish
by the seat of my pants!
oven 350

2 c flour
1/2 c dry baking cocoa
1 1/2 c sugar
2 t baking powder
1/2 t salt
1/4 t baking soda

Combine in a large bowl, then add

2 eggs
3/4 c yogurt (or buttermilk)
2 t vanilla
1/2 c oil

Beat well for 2 minutes with an electric mixer, stir in


1 1/2 c grated zucchini (3 small to medium zucchini )
1/3 c chiffonade mint leaves


when mixed well, stir in

2 c chocolate chips


Pour into 3 - 5 small loaf pans, it will depend upon your pan size OR a standard 9X5 loaf pan.

garnish with chopped walnuts (this is where I like walnuts, on top to get golden and toasted!)


bake 35 - 40 minutes for small loaf size, up to 55 minutes for standard loaf size. Let cool 10 minutes, turn out and cool completely.

Enjoy!

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