Indulge in the magical combination of rich chocolate, refreshing peppermint, and moist zucchini in this irresistible homemade quick bread.

– 2 cups all-purpose flour

– 1/2 cup unsweetened cocoa powder

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 teaspoon peppermint extract

– 1 1/2 cups grated zucchini

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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 until light and fluffy, about 2-3 minutes.

4. Beat in the eggs, one at a time, then stir in the vanilla and peppermint extracts.

5. Fold in the grated zucchini until well combined.

6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 55-65 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.

For a festive touch, top the cooled bread with a drizzle of melted white chocolate and a sprinkle of crushed peppermint candies.