Fresh Mint Zucchini Bread
Try this cool mint twist on zucchini bread.
Ingredients
- 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 ⅔ 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
Instructions
- 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.
Notes
*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.
Nutrition
Serving: 1 sliceCalories: 319kcalCarbohydrates: 41gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 20mgSodium: 237mgPotassium: 126mgFiber: 2gSugar: 22gVitamin A: 78IUVitamin C: 7mgCalcium: 36mgIron: 1mg
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