Description
Indulge in the rich, fudgy taste of this Chocolate Peppermint Zucchini Bread, a delightful quick bread with a festive twist. Moist, chocolatey, and infused with the refreshing flavor of peppermint, this bread is a perfect treat for any occasion.
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon peppermint extract
– 1 1/2 cups grated zucchini (about 1 medium zucchini)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts.
5. Fold in the grated zucchini until it’s evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
– For a stronger peppermint flavor, increase the peppermint extract to 1 teaspoon.
– Grate the zucchini using the large holes of a box grater for best results.
– Store any leftover Chocolate Peppermint Zucchini Bread in an airtight container at room temperature for up to 4 days.
- Prep Time: 12
- Cook Time: 50
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American