|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!
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
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.
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