One bowl, one hour, and 9 simple ingredients you already have in the house, will allow you to make a crowd pleasing and easy zucchini bread full of sweet Nutella!
If you're like me and a die hard Nutella fan, you have to make these Nutella Swirl Cheesecake bars along with this Nutella Zucchini Bread for a Nutella filled dessert table!
I had Nutella for the first time when I was on a trip to Italy with my family. I was ten and completely taken by this little container of chocolate that was on my breakfast table every morning! We had it on toast everyday and since then I haven't stopped eating it. My kids love it too, my daughter's favorite breakfast is Nutella on crackers. Simple yet satisfying!
Why You Should Make This Recipe
- There's Nutella!- If you couldn't already tell, it's some of my favorite stuff to bake with, but also to just eat. Like out of the jar. Please don't judge!
- It's a great way to hide veggies!- The struggle is real when trying to get kids to eat their veggies, and hiding some zucchini in a loaf of sweet, Nutella filled bread is a no brainer!
- It's a great way to use up your extra zucchini!- If you have a garden and grow zucchini, you know that a healthy zucchini plant can produce more zucchini than you know what to do with. Adding it to desserts is a great way to use up the extra zucchini growing in the garden.
INGREDIENTS YOU NEED
- Zucchini- One large one or two medium sized zucchini. When shredded up, you'll need 1 cup of zucchini. No need to peel the zucchini either. The skin of zucchini is very thin, so it will shred up and not be noticeable in the bread.
- Nutella- You'll want to separate the Nutella into two ¼ cup servings. We will layer the Nutella with the zucchini bread batter to get that swirl in the middle of the bread and then top the bread with the rest of the Nutella.
- Oil- A neutral oil, like vegetable oil or coconut oil.
- Eggs- Eggs help the bread stay together and help create the perfect texture and volume to the bread.
How To Make Nutella Zucchini Bread From Scratch!
- Time to shred the Zucchini! A food processor makes easy work of shredding the zucchini. Wash the zucchini and cut the ends off. Cut the zucchini into pieces and pulse them until completely shredded. Set that aside.
- Mix the sugar and oil together with a wooden spoon or a whisk.
- Add the eggs to the sugar and oil mixture and mix well.
- Mix the vanilla into the wet ingredients and mix.
- Mix together all the dry ingredients and add them to the bowl with the wet ingredients.
- Take the shredded zucchini out of the food processor bowl and add it to the wet ingredients.
- Mix the dry ingredients into the wet ingredients and mix until just combined. Try not to overmix as this will cause the loaf to deflate in the middle. Keep it to about 8 turns of the spoon.
- Spray a loaf pan with cooking spray. Add half the zucchini batter to the loaf pan and top with half the Nutella. Use a butter knife or a chopstick (if you have it) and swirl the Nutella into the batter.
- Add the rest of the zucchini batter and top with the rest of the Nutella. Swirl again to get that swirl throughout the entire loaf.
- Bake at 400 degrees for 1 hour and allow the bread to cool completely before you cut into it. Enjoy!
Can I cut the bread before it's completely cooled?
You really shouldn't. I know it will be tempting because it smells amazing and looks even better, but if you cut it too early, the bread will just fall apart.
I don't have all purpose flour, what could I use instead?
You can substitute bread flour as a one-to-one replacement for all purpose flour. Bread flour has more protein, so when it is kneaded and worked into a bread it produces lots of gluten. Since we aren't kneading this bread and barely mix it at all, bread flour is a great substitute for all purpose flour.
If you have white whole wheat flour, that would also be a one-to-one substitute for all purpose flour. To add traditional whole wheat flour, try to mix in all purpose flour as well. If you substitute 100% whole wheat flour for all purpose flour you will likely have a grainy loaf and a more pronounced whole wheat flavor. King Arthur has a fantastic post all about whole wheat flour vs. all purpose flour here.
Gluten free flour is usually a one to one replacement. If you have your favorite gluten free flour you can use that instead of all purpose flour.
Can I use yellow squash instead of zucchini?
Yes! If you plan to use yellow squash, cut the squash in half lengthwise and remove the seeds. Yellow squash tends to have more seeds than zucchini. Once you have removed most of the seeds, add it to the food processor and shred as you would the zucchini.
I don't have a food processor, how do I shred the zucchini?
A box grater would work just as well as a food processor. Plus you get a little workout as you shred the zucchini! Cut the ends off the zucchini as you would with the food processor, and grate the zucchini on the box grater and into a bowl.
Frequently Asked Questions
Absolutely! To freeze this bread, once it is cooled wrap it in plastic wrap. Place it in a Ziploc bag to make sure it is air tight. Store it in the freezer for up for 6 months. To defrost, simply leave it at room temperature until you are ready to eat it.
Keep zucchini bread at room temperature for 2-3 days. Wrap it tightly in plastic wrap and keep it in a Ziploc bag or an airtight container. Do not place it in the refrigerator. The refrigerator will pull out the excess moisture and cause the bread to go stale, which won't be pleasant!
This recipe can easily be made into muffins. Instead of adding the batter to a loaf pan, line muffin tins with muffin liners and layer the batter and Nutella as you would for the loaf pan. Bake it for 30 minutes, checking for doneness and adding a little more time if needed.
Don't panic! That is normal. If the bread is browning too fast but the inside is still cooking, simply place aluminum foil over the loaf pan. That will slow the browning of the top of the bread and allow the middle to cook completely.
More Recipes You Might Enjoy:
Did you give this Nutella Zucchini Bread a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and share this recipe on Pinterest! And don't forget to check out some other drool worthy recipes below! Thanks for sharing this journey with me and enjoy these delicious recipes!
- Death by Chocolate Zucchini Bread
- Lemon and Blueberry Zucchini Bread with Lemon Icing
- Buffalo Chicken Stuffed Zucchini
- Quinoa Stuffed Zucchini
- Double Chocolate Oat Cookies
- Instant Pot Peach Pan
- Light and Crisp Sourdough Waffles
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Nutella Zucchini Bread
- 1 Large Zucchini
- 2 cups All Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- 2 large Eggs
- ¾ cup Sugar
- ½ cup Oil Neutral (vegetable)
- 1 teaspoon Vanilla
- ½ cup Nutella Divided
- Preheat the oven to 400°.
- Wash the zucchini and trim the ends off. Cut the zucchini into large chunks and place them in the bowl of a food processor. Process for 1 minute or until the zucchini is completely shredded. Set that aside.
- In a large bowl, add the sugar and oil and mix well.
- Add the eggs and vanilla to the oil and sugar mixture. Mix well.
- Fold in the zucchini to the sugar and egg mixture.
- Add the flour, baking powder, and salt to the zucchini mixture. Mix until just combined, trying not to overmix.
- Spray a loaf pan with cooking spray. Add half the batter to the loaf pan. Top with ¼ cup of Nutella. Using a butter knife or a chopstick, swirl the Nutella into the batter.
- Add the rest of the batter to the loaf pan and top with the other ¼ cup of Nutella. Using the same knife or chopstick, swirl the Nutella into the batter.
- Bake for one hour or until a toothpick is inserted into the batter and it comes out clean. Allow the bread to cool completely before serving.
- If you do not have a food processor, a large box grater would shred the zucchini the same as a food processor.
- When baking, if the top of the bread is getting a little too brown, cover the loaf pan with aluminum foil and continue baking until a toothpick comes out clean.