Thin Mint Zucchini Bread Recipe

Name: Thin Mint Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Shredded, Unpeeled Zucchini; 3 whole Large Eggs; 1-1/2 cup Granulated Sugar; 1 cup Vegetable Oil; 2 teaspoons Pure Vanilla Extract; 1 teaspoon Chocolate Extract (optional); 1 teaspoon Peppermint Extract; 3 cups All-purpose Flour; 1 package (4-serving Size) Instant Chocolate Pudding Mix; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Kosher Salt; 1 package (10 Oz. Size) Creme De Menthe Baking Chips

Servings: persons

2 cups Shredded, Unpeeled Zucchini
3 whole Large Eggs
1-1/2 cup Granulated Sugar
1 cup Vegetable Oil
2 teaspoons Pure Vanilla Extract
1 teaspoon Chocolate Extract (optional)
1 teaspoon Peppermint Extract
3 cups All-purpose Flour
1 package (4-serving Size) Instant Chocolate Pudding Mix
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1 package (10 Oz. Size) Creme De Menthe Baking Chips

1
Preheat oven to 350u00b0F. Grease two 9x5-inch or five 5x3-inch loaf pans; set aside.
2
Shred the zucchini using the large whole side of a box grater. Place the shredded zucchini in a mesh strainer to drain. Set aside while assembling the other ingredients.
3
In a large bowl, whisk eggs, sugar, oil, vanilla, chocolate (if using) and peppermint extracts until well blended. Gently squeeze any excess moisture out of the shredded zucchini, then stir it into egg mixture.
4
In a medium bowl, whisk flour, pudding mix, baking soda, baking powder and salt. Add the flour mixture to the egg/zucchini mixture, stirring just until combined. Fold in the creme de menthe chips.
5
Divide the batter between the prepared pans. Bake at 350u00b0F for 45-55 minutes for the large loaves and 35-45 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.
6
Let bread cool in the pans on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen, then remove the breads from the pans to a wire rack and cool completely. Makes 2 large or 5 small loaves.
7
Note: If you can't find the creme de menthe baking chips in your area, you can chop up creme de menthe wafers or use mint-filled chocolate chips. If using the chips, I suggest giving them a rough chop before adding them to the batter.

1370

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Shredded, Unpeeled Zucchini, 3 whole Large Eggs, 1-1/2 cup Granulated Sugar, 1 cup Vegetable Oil, and more.

Yes, Thin Mint Zucchini Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Thin Mint Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions