Mint Chocolate Chip Zucchini Bread

This recipe is not a family recipe, although zucchini bread is a favorite especially when made by Jenny. But this recipe uses the fresh mint that is prolifically growing in Mom's garden, so I think it qualifies for sharing here. I wasn't sure that that mint chocolate chip would go with zucchini, but this recipe proves that it does.

The mint leaves blend in well with the zucchini in this bread, so you won't notice the actual mint leaves too much. But the mint flavor comes through nicely. The next time I make this recipe, I might use even more mint. I might also use fewer chocolate chips. As much as I love chocolate, I think I added too much, so I adjusted the recipe below.

 Mint Chocolate Chip Zucchini Bread 

• 1 1/2 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1 cup sugar
• 1 cup finely shredded zucchini
• 1/4 cup cooking oil
• 1 egg
• 1 cup chopped fresh mint
• 1/2 cup chocolate chips

Combine the flour, baking soda, salt, and baking powder. Blend in the sugar, zucchini, cooking oil, and egg until well mixed. Fold in the mint and chocolate chips. Pour batter into a greased 8x4 loaf pan. Bake at 350 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool bread before slicing. Enjoy!