Chocolate Mint Zucchini Swirl Bread
Makes 2 loaves
  • 3½ cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts
  • 3 cups grated zucchini
  • 4 eggs
  • 1 cup oil
  • ½ cup buttermilk (or regular milk and a teaspoon of lemon juice)
  • ¼ cup strong coffee, cooled
  • 2 ounces unsweetened chocolate, melted
  • ⅓ cup creme de menthe
  • ¼ teaspoon spirulina (optional)
  1. Heat oven to 350 F.
  2. Prepare two loaf pans by greasing and flouring, or using an oil/flour spray (like Baker's Joy)
  3. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and walnuts. Add the grated zucchini and toss to coat.
  4. In medium bowl, whisk the eggs well. Add the oil and buttermilk and whisk until combined.
  5. Add the liquid ingredients to the dry ingredients (don't put the medium bowl in the sink - you'll use it in a minute) and stir just until most of the flour is incorporated. Put half of the mixture back in the medium bowl.
  6. To one bowl add the coffee and melted chocolate, and stir until it is combined. Don't overstir!
  7. To the other bowl add the creme de menthe and spirulina. Stir until just combined.
  8. Divide the chocolate mixture evenly between the two loaf pans. Pour the green mixture over the chocolate mixture and swirl a little with a rubber spatula or table knife.
  9. Bake for approximately 1 hour and 10 minutes, or until a toothpick comes out clean when inserted in the middle. Cooking time will depend on the size of your loaf pans. When I used slightly smaller pans the bread took a few more minutes to bake.
  10. Remove pans to a rack and allow them to cool for 10 minutes before turning the bread out. Allow bread to cool completely before cutting.
Recipe by The Rowdy Baker at