Try this cool mint twist on zucchini bread.

Scale

2 cups all purpose flour

1-cup white whole-wheat flour

1-teaspoon baking soda

1-teaspoon fine sea salt

½ teaspoon baking powder

3 teaspoons cinnamon

2 tablespoons ground flax seed meal

2 eggs, lightly beaten

1 2/3 cup sugar

¾ cup vegetable oil

1 lemon, grated zest plus 1 tablespoon juice

1-teaspoon vanilla

1 tablespoon finely chopped fresh chocolate mint or spearmint

2 cups packed shredded zucchini *

1 cup chopped walnuts

Powdered sugar

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Heat oven 350F. Spray a coffeecake pan or Bundt pan (or any pan you like that has at least a 10-cup capacity or 2 small loaf pans) with no-stick cooking baking spray.
In bowl, sift flours, baking soda, salt, baking powder and cinnamon; stir in flax seed meal and set aside.
In large bowl, whisk eggs, sugar, oil, lemon zest, lemon juice, vanilla and mint. Add dry ingredients, stirring with a spoon until dry ingredients are moistened. The mixture will be very thick.
Add zucchini and mix very well to loosen up the batter. Stir in nuts.
Pour batter into prepared pan. Bake 5o to 60 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on rack for 10 minutes before inverting onto rack to cool completely. Dust with powdered sugar just before serving.

*Note: I grate my zucchini on the large cutters of a box grater and squeeze out some of the excess moisture with paper towels.

As always I recommend King Arthur Flour, as it is consistently the best.