Nutella
There’s something so cozy about the smell of warm zucchini bread wafting through the house—especially when it’s swirled with rich, dreamy Nutella. I first discovered this delightful combo one weekend when I was trying to use up a giant zucchini lurking in my fridge and my kids had been begging for anything chocolate. Mixing those two together turned out to be pure magic. It’s the kind of recipe that smells like home, tastes like a sweet hug, and vanishes off the plate faster than you’d expect—trust me, my kids ask for seconds every time. If you love classic zucchini bread but want a little extra indulgence, this Nutella-infused version is a game-changer. Think of it as your favorite childhood comfort food, but with an irresistible chocolate-hazelnut twist that everyone will secretly compete for.
What is Nutella Swirl Zucchini Bread?
Imagine your standard zucchini bread, that cozy, moist loaf packed with grated zucchini and subtle hints of cinnamon and vanilla, but upgraded with generous swirls of Nutella throughout. It’s essentially the same beloved quick bread we all grew up eating, but with an added chocolate-hazelnut layer that’s both surprising and delightfully addictive. The “swirl” part means the Nutella isn’t just mixed in—it’s artfully folded in to create those beautiful marbled ribbons of creamy chocolate glance you see when you slice it. The name speaks to exactly what you’re going to get: tender zucchini loaf speckled with pockets of Nutella sweetness. It’s approachable even if you’re not a confident baker—no fancy folds or complicated pastry skills needed.
Why you’ll love this recipe?
What I love most about this Nutella Swirl Zucchini Bread is how it balances decadence with everyday simplicity. The flavor is a perfect mash-up of nutty, slightly spiced comfort with bursts of silky Nutella melting in every bite. It’s the kind of bread you can enjoy with your morning coffee or sneak a slice of as an afternoon pick-me-up when all you want is a little sweet escape without going overboard.
It’s incredibly simple to make—no special equipment, just regular kitchen basics and a batch of fresh zucchini. Plus, all the ingredients are budget-friendly and easy to find, which makes it a trusty recipe for those “what should I bake today?” moments.
Another reason I keep coming back to this recipe is its versatility. You could turn this into muffins for grab-and-go breakfasts, or even make a loaf to gift to a neighbor or friend who appreciates a thoughtful homemade treat. My kids never say no, and honestly, neither do I. It even rivals my classic chocolate chip banana bread, which says a lot! Plus, there’s something special about sneaking little bits of Nutella into a typically “healthy-ish” zucchini bread—it’s like having your cake and eating it too without the guilt.
How do you make Nutella Swirl Zucchini Bread?
Quick Overview
This recipe is wonderfully straightforward: grate zucchini, mix your dry ingredients, blend the wet ingredients, combine them gently, then swirl in Nutella before baking. The Nutella creates those gorgeous marbled pockets that keep every bite interesting. Don’t worry if your swirl isn’t perfect—mine never are, and they always taste amazing regardless. It’s a fast method, but it yields an impressive, bakery-worthy loaf that smells heavenly and disappears quickly at my house.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour (I use organic, but regular is fine)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (freshly ground if you can)
- 1/4 teaspoon ground nutmeg (optional but adds warmth)
- 2 large eggs, at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar, packed (for that extra depth)
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed of excess water)
For the Filling:
- ¾ cup Nutella (or your favorite chocolate-hazelnut spread, room temperature for easier swirling)
For the Glaze (Optional):
- ½ cup powdered sugar
- 1-2 tablespoons milk or almond milk (adjust for desired thickness)
- ½ teaspoon vanilla extract
- Optional: a pinch of salt to balance the sweetness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray, and line it with parchment paper if you want an easy release. The parchment also makes cleanup a breeze, which is always a win. While your oven warms up, gather your ingredients because speed helps keep the zucchini fresh and moist.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed so your bread rises perfectly and each bite has a warm spice kick. Always sift or whisk flour well to break up any lumps—no one wants a clump of baking powder in the middle!
Step 3: Mix Wet Ingredients
In a large bowl, beat the eggs with the sugars until they lighten in color and start to froth a bit. This gives your bread a lovely tender crumb. Add the oil and vanilla, mixing gently until all combined. Then fold in the grated zucchini—don’t be alarmed if the batter looks a little wet; that’s how it should be. The zucchini keeps the bread moist and tender.
Step 4: Combine
Now, add the dry ingredients to the wet ones, stirring gently until just combined. You want to stop as soon as the flour disappears—overmixing leads to denser, tougher bread, and that’s the last thing we want here. The batter will be thick and luscious.
Step 5: Prepare Filling
Make sure your Nutella is room temperature and soft enough to stir easily. You can microwave it for about 15 seconds if it’s too stiff, but be careful not to make it runny. If you want a little extra flair, add a pinch of sea salt or a splash of espresso powder to the Nutella before swirling; it brings out the flavor in a surprising way.
Step 6: Layer & Swirl
Pour half the zucchini batter into the prepared pan, then dollop spoonfuls of Nutella evenly over the top. Add the remaining batter on top and grab a knife or skewer to gently swirl the Nutella through the dough. Don’t go crazy—aim for pretty ripples rather than full mixing, so you get those delightful streaks of chocolate in every slice.
Step 7: Bake
Bake for 50-60 minutes, though it might need a little less or more depending on your oven. Start checking at 50 minutes by inserting a toothpick in the center; if it comes out clean (or with a few moist crumbs), it’s done. The top should be golden brown and spring back lightly to the touch. If the top browns too quickly, tent with foil to prevent burning.
Step 8: Cool & Glaze
Let your bread cool in the pan on a cooling rack for about 15 minutes before removing it. The bread needs this time to set up so it slices nicely. If you like, whisk your glaze ingredients together until smooth and drizzle over the warm loaf. The glaze adds just enough sweetness and a subtle shine that makes the bread feel a little extra special.
Step 9: Slice & Serve
Use a serrated knife to slice your loaf into thick, generous pieces. Serve warm or at room temperature with a cup of coffee or tea. This bread can be eaten plain or topped with more Nutella or a slather of butter if you’re feeling decadent—my family has strong opinions on that one!
What to Serve It With
For Breakfast: A simple cup of black coffee or latte balances the sweet richness beautifully. Add fresh berries or a dollop of Greek yogurt for a wholesome touch. Slice it up nicely on a pretty plate—nothing fancy, just something inviting.
For Brunch: Pair this zucchini bread with scrambled eggs and a light salad of arugula and toasted nuts for a nice balance. A mimosa or sparkling water with lemon offers a little fizz that complements the Nutella’s creaminess.
As Dessert: Serve a warm slice with a scoop of vanilla ice cream and a drizzle of extra Nutella or caramel sauce. Sprinkle some toasted hazelnuts on top if you have them for crunch. This combo honestly brought applause at my last family dinner.
For Cozy Snacks: Nothing beats a mug of hot chocolate alongside a slice of this bread by the fireplace. Add a cozy throw and a good book, and you’re set—this is how I like to unwind during cooler months or lazy Sunday afternoons.
In my household, this bread is also a staple for birthday breakfasts and impromptu guest snacks. It’s so comforting and familiar, yet the Nutella swirl feels a little special, like a secret treat you’re lucky enough to share.
Top Tips for Perfecting Your Nutella Swirl Zucchini Bread
Zucchini Prep: Always grate your zucchini finely and then squeeze out as much moisture as you can with a clean kitchen towel or cheesecloth. Too much water will make your bread soggy and dense. I once skipped this step, and the middle never set properly—lesson learned!
Mixing Advice: Mix dry and wet ingredients gently; the batter should look lumpy and thick, not smooth like cake batter. Overmixing will make your loaf chewy, and nobody wants that.
Swirl Customization: For a more dramatic swirl, dollop Nutella in layers between batter spoonfuls and swirl each time. Less swirling means bigger chocolate pockets; more swirling means a finer marbled effect. I usually vary it depending on my mood.
Ingredient Swaps: I’ve tried this bread with almond milk instead of eggs for a vegan twist, and it worked surprisingly well with the addition of a flax egg. Whole wheat flour can add nuttiness but use half whole wheat to keep the texture light.
Baking Tips: Position your rack in the middle of the oven for even baking. If your oven runs hot, reduce the temp by 10-15 degrees and add a few extra minutes. Every oven is a little different, so watch closely near the end.
Glaze Variations: Instead of the sweet vanilla glaze, try a citrus glaze with lemon zest and juice for a fresh contrast, or a coffee glaze to play up the mocha tones. For something lighter, a dusting of powdered sugar is always charming.
One trick I swear by is letting the bread cool slightly before glazing so the icing doesn’t melt off immediately. And don’t worry if your first swirl isn’t picture-perfect—hands down, it’s the taste that wins.
Storing and Reheating Tips
Room Temperature: Store your zucchini bread on the counter, covered with a clean tea towel or wrapped in foil, for up to 3 days. It stays moist but firm, and you’ll want to finish it quickly because no one likes stale bread!
Refrigerator Storage: Wrap the bread tightly in plastic wrap or keep it in an airtight container in the fridge for up to a week. It will last longer but tends to dry out a little, so warm slices gently before serving to bring back some softness.
Freezer Instructions: This bread freezes beautifully. Wrap it in plastic wrap, then again in foil or a freezer bag for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours, then warm in the oven or toaster to freshen it up.
Glaze Timing Advice: If freezing or refrigerating, I recommend glazing right before serving instead of before storage. The glaze can get sticky or runny when chilled, but fresh glaze on warm bread is pure magic.
I’ve learned the hard way that storing bread for too long without proper wrapping leaves it tasting dull, so the double wrapping freezer method is my go-to. Also, reheating in a gentle oven (about 300°F) for 10 minutes revitalizes the texture and intensifies the Nutella aroma in the best way.
Frequently Asked Questions
Final Thoughts
This Nutella Swirl Zucchini Bread has become one of those recipes I reach for again and again. It’s comfort wrapped in a slice, with that beautifully unexpected chocolate-hazelnut twist that makes it feel like a little celebration every time. Whether you’re new to zucchini bread or a seasoned fan, adding Nutella takes it from simple to showstopper without complicating things. I hope you’ll enjoy the warm, nutty aroma filling your kitchen and the happy faces around your table as much as I do. Don’t be shy about experimenting—maybe try it with your favorite nut butter or swirl in some chopped chocolate. I’m excited for you to try this and hear how it turns out! Please drop your thoughts, tweaks, or questions in the comments below—sharing makes it all the sweeter. Happy baking!
Nutella Banana Bread A Simple Treat
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.33 cup unsalted butter melted
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 4 medium ripe bananas mashed
- 0.5 cup Nutella for swirling
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix melted butter with sugar until combined. Beat in eggs one at a time, then stir in vanilla extract.
- Add mashed bananas to the wet ingredients and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Pour half of the batter into the prepared loaf pan. Drop spoonfuls of Nutella over the batter and gently swirl with a knife. Pour remaining batter on top and swirl again.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
