Thin Mint Zucchini Bread

Preheat oven to 350ºF. Grease two 9×5-inch or five 5×3-inch loaf pans; set aside.

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.

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.

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.

Divide the batter between the prepared pans. Bake at 350ºF 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.

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.

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.