Sour Cream Zucchini Bread

This makes 2 Loaves

3 cups flour
3 lg eggs, beaten
2 cups sugar
1 cup oil
1 tsp. vanilla
2 cups grated zucchini (I have also make it with squash and it turns out)
1 cup chopped nuts
1 1/2 cup chocolate chips (I like to make it with Heath Toffee Bits)
1 tsp. cinn
1 tsp. salt
1 tsp. soda
1/4 tsp. baking powder
1/2 cup sour cream

Grease and flour 2 pans. Mix eggs, sugar, oil and flour. Add rest of dry ingredients and mix well. Batter will be thick. Stir in zucchini, vanilla and sour cream. Batter will be thinner add nuts and choc. chips. Pour into pans. You can also make them into muffins. I like to do the mini muffins my kids love them.
Bake @ 350 for 60 to 65 min. Cool in pan for 10 min.

I only bake mine for about 40 min, but I always have to cute my bake time down.

Mint Chocolate Cake

1 package (18 1/4 ounces) chocolate cake mix

Frosting:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
Topping:
1 1/2 cups milk chocolate
6 tablespoons butter, softened
1/4 teaspoon peppermint extract

1. Prepare cake batter according to package directions, using a greased 9x13 baking pan
2. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a large bowl, combine frosting ingredients until smooth. Spread over cooled cake.
4. For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

You can make brownies and use this frosting.