It’s that time of year when everyone’s obsession with pumpkin suddenly transforms into an obsession with mint.

Not that I mind. I love peppermint all year round. I drink peppermint tea winter, spring, summer, and fall. Though that’s mostly because it’s the only kind that doesn’t need sugar to taste good.

This time last year, Zach was visiting his uncle in Ohio. I stayed home because I knew they were going to spend the whole weekend watching videos of Pink Floyd concerts. At the end of the weekend, Zach came home and brought a present.

Chocolate zucchini bread.

I don’t remember where he got it, but it was delicious.

For some reason, that came to mind a couple days ago and I got it in my head to try to make my own. But, as is the case with everyone else right now, I really wanted mint with my chocolate. So I ran to Kroger and found a bag of Nestle’s Winter morsels. It’s a blend of dark chocolate and mint chips. Mmmm.

So I dumped those into my batter and wound up with something amazing. (Note: I used the whole bag. I don’t recommend doing this, because there were so many that most of them fell to the bottom and burned to the pan. Just save the rest for your midnight snack. 😛)

Mint Chocolate Chip Zucchini Oat Bread

• 2 cups sugar
• 1/2 cup olive oil
• 1/2 cup (1 stick) melted butter
• 3 eggs
• 2 tsps vanilla extract
• 2 cups zucchini, peeled and pureed
• 2 cups flour
• 1/2-1 cup old-fashioned oats
• 1/2 cup dark cocoa powder
• 3/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 1 tsp baking soda
• 1 cup Nestle mint chocolate chips

Step 01: Preheat the oven to 350°F. Peel 2-3 zucchinis (depending on size), cut into chunks, and puree them in a food processor.

Step 02: Combine the first 6 ingredients, incorporating each one at a time. Add the flour and oats, mix well, and add the remaining dry ingredients. Fold in the chocolate chips.

Step 03: Pour the batter into 2 greased bread pans. Bake for 45-55 minutes. Remove from oven and cool on a wire rack for 2 hours.

Zach took this to work with him yesterday and his lab mate’s response was, “This tastes just like a peppermint patty should.”

It doesn’t get much better than that. 😛

Enjoy!

Mint Chocolate Chip Zucchini Oat Bread

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Ingredients

• 2 cups sugar
• 1/2 cup olive oil
• 1/2 cup (1 stick) melted butter
• 3 eggs
• 2 tsps vanilla extract
• 2 cups zucchini, peeled and pureed
• 2 cups flour
• 1/2-1 cup old-fashioned oats
• 1/2 cup dark cocoa powder
• 3/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 1 tsp baking soda
• 1 cup Nestle mint chocolate chips

Instructions

Preheat the oven to 350°F. Peel 2-3 zucchinis (depending on size), cut into chunks, and puree them in a food processor.

Combine the first 6 ingredients, incorporating each one at a time. Add the flour and oats, mix well, and add the remaining dry ingredients. Fold in the chocolate chips.

Pour the batter into 2 greased bread pans. Bake for 45-55 minutes. Remove from oven and cool on a wire rack for 2 hours.

Mint Chocolate Chip Zucchini Oat Bread was last modified: June 16th, 2018 by Chelsey