Nutella
When I think about the magic that happens in my kitchen most afternoons, it’s usually the smell of freshly baked bread wafting around mixed with the sweet, comforting scent of Nutella melting gently into every nook and cranny. This Nutella Swirl Zucchini Bread isn’t just some ordinary loaf — it’s the kind of recipe that makes my kids drop their screens and rush to the table. I stumbled on this when I wanted something a little more special than your usual zucchini bread, but without any extra fuss. The rich, chocolate-hazelnut notes of Nutella paired with the moist texture of zucchini is like a cozy hug on a chilly afternoon. Honestly, it’s like taking that timeless banana bread you love and elevating it with a swirl of this silky spread that’s become a household favorite in my home. If you’ve ever toyed with Nutella for baking but felt hesitant about how to use it just right, this recipe’s going to feel like it was made for you.
What is Nutella Swirl Zucchini Bread?
Think of Nutella Swirl Zucchini Bread as warmth and comfort wrapped up in a slice. It’s essentially a moist, tender zucchini bread — a classic that sneaks in veggies without the kids batting an eye — but with a generous swirl of Nutella running through the middle and top, creating these beautiful ribbons of chocolate-hazelnut richness. The name says it all: zucchini bread with that dreamy Nutella twist that makes every bite a bit more indulgent. The idea comes from classic marbled cakes where two batters combine, except here it’s Nutella folded into the loaf for that wow-factor. It’s approachable enough for your everyday baker but feels special enough for casual weekend coffee chats or quick after-school treats. I always think of it as the perfect marriage between something healthy-ish and unapologetically delicious.
Why you’ll love this recipe?
What I love most about this recipe is how it strikes a balance between sneaking in some veggies and feeling like a treat. The flavors are rich but never overpowering — that silky Nutella adds just the right amount of deep, chocolatey smoothness without turning the bread into a dense chocolate cake. It’s moist, thanks to the shredded zucchini, but soft and tender at the same time. And honestly, it’s so simple to make. I always tell my friends, no fancy equipment or weird ingredients needed. You’ll probably have everything in your pantry already.
It’s also a lifesaver on busy mornings or those “I want something sweet but not a whole cake” evenings. Plus, my kids actually ask for this one again and again — something I wasn’t expecting when I first tossed in Nutella on a whim! Compared to some other zucchini bread recipes that can be a bit dry or heavy, this one has that perfect balance and that gorgeous Nutella swirl that you can feel proud serving guests or sneaking a slice yourself at midnight.
Budget-wise, it’s incredibly affordable. Zucchini is super cheap when in season, and a little Nutella goes a long way to elevate the flavor. Plus, I’ve experimented with almond milk here instead of regular milk — it makes it even creamier, without losing the tender crumb. Also, if you love baked goods with a hint of chocolate but don’t want an entire chocolate cake, this is your new go-to. It’s like the best of both worlds — comforting, familiar, and with a surprise twist.
How do you make Nutella Swirl Zucchini Bread?
Quick Overview
Making this bread is a breeze, honestly. You start by prepping your ingredients, mixing your dry and wet components separately, then gently combining everything. The magic comes when you swirl in the Nutella — that’s what gives it those gorgeous marbled lines and bursts of flavor. After baking, you’ll cool it just enough before adding a quick glaze that I swear makes the top sparkle. What’s great is you don’t need any special bowl or fancy tools, just a good wooden spoon or spatula and some patience with the swirl itself. It’s perfect for when you want to impress but don’t want to complicate your day.
Ingredients
For the Main Batter:
- 1 ¾ cups all-purpose flour (I prefer unbleached for better texture)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional but adds warmth)
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed (adds moisture and a hint of caramel)
- ½ cup vegetable oil or melted coconut oil (if you want a slightly different flavor)
- 1 teaspoon pure vanilla extract
- ½ cup milk or almond milk (unsweetened works fine)
- 1 ½ cups shredded zucchini, lightly squeezed to reduce moisture
For the Filling:
- ½ to ¾ cup Nutella (softer at room temperature for easy swirling)
For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream (adjust for desired drizzle consistency)
- ½ teaspoon vanilla extract or a pinch of cinnamon (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First thing’s first, preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan generously with butter or non-stick spray, and for extra insurance, I like to line it with parchment paper so the bread lifts out like a dream without sticking. Let the pan sit ready while you mix your ingredients so the oven can stabilize at the right temp.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This little ritual blends everything evenly and helps avoid pockets of baking powder. You’ll see the cinnamon’s warm flecks peppering the mixture — it’s a subtle but lovely touch that elevates the final bread.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with both sugars until smooth and slightly fluffy, about 2 minutes by hand or faster with an electric mixer. Then mix in the oil and vanilla extract. Finally, stir in the milk, and you’ll have this glossy, rich base that’s just itching to marry with those dry ingredients.
Step 4: Combine
Pour your wet mixture into the dry and fold gently with a spatula just until the flour disappears — a few streaks of flour here and there are totally fine; you don’t want to overmix or the bread ends up tough. Then fold in the shredded zucchini, distributing it evenly without fussing over the batter’s texture too much. This step always reminds me to slow down and appreciate the simple act of mixing — it’s like the calm before the delicious storm.
Step 5: Prepare Filling
Spoon about two-thirds of the batter into your prepared loaf pan. Now take your Nutella — if it’s a bit stiff, give it a quick zap in the microwave for 15-20 seconds to loosen it up so swirling is effortless. Dollop the Nutella over the batter in blobs and then spread gently with a spoon, leaving some nice uneven patches for swirl effect.
Step 6: Layer & Swirl
Pour the remaining batter over the Nutella layer, smoothing with a spatula. Then take a butter knife or skewer to swirl through the batter and Nutella. Think slow, gentle figure-eights or spirals — you want the lines to intertwine without blending completely. The visual is almost as rewarding as the taste, and it sets the mood for that ooey-gooey excitement waiting after baking.
Step 7: Bake
Pop your pan into the middle rack of your preheated oven. Bake for about 50-60 minutes, but start checking at 50 minutes just to be safe. Insert a toothpick into the thickest part of the loaf — it’s done when it comes out mostly clean with just a few moist crumbs clinging. Nutella can make it seem fudgier in spots, so don’t worry if the middle feels slightly softer; it’ll set as it cools. If the top starts browning too fast, tent loosely with foil.
Step 8: Cool & Glaze
Once out of the oven, cool the loaf in the pan about 10-15 minutes so it firms up enough to handle. Then transfer to a wire rack. While cooling, whisk together your powdered sugar glaze. It should be thick enough to hold shape but thin enough to drizzle fluidly. Once the bread is just warm, drizzle the glaze artfully on top. This little finishing touch adds a touch of shine and a sweet peek-a-boo contrast that keeps everyone asking for more.
Step 9: Slice & Serve
Use a serrated knife to slice gently and avoid squashing your beautiful loaf. Serve warm or at room temperature. I find my kids love it with a little butter smeared on top, while I’m perfectly happy just as-is. It pairs wonderfully with a hot cup of coffee or tea — especially on those weekend mornings when you want a simple, comforting ritual.
What to Serve It With
For Breakfast: This bread shines alongside a creamy latte or freshly brewed dark roast. I like to serve slices lightly toasted with a smear of butter or even extra Nutella for the rare sweet-tooth mornings when time’s tight but indulgence isn’t negotiable.
For Brunch: Try plating slices with fresh berries, a dollop of whipped cream, and a delicate drizzle of honey. A sparkling mimosa or a chilled glass of milk rounds out that cozy, slightly elevated brunch vibe.
As Dessert: Warm a slice slightly and serve with vanilla ice cream or a spoonful of whipped mascarpone. Sprinkle with toasted hazelnuts to echo the Nutella’s nutty character — it’s like a dessert and breakfast rolled into one.
For Cozy Snacks: This loaf is a champ with a simple cup of hot cocoa or chai tea in the late afternoon. I love wrapping a slice in wax paper for on-the-go moments or packing it for school lunches — trust me, this disappeared in minutes at my house when I did that.
Top Tips for Perfecting Your Nutella Swirl Zucchini Bread
Zucchini Prep: I always grate zucchini by hand to keep a bit of texture intact. After grating, I squeeze out excess moisture gently using a clean kitchen towel to keep the bread from turning soggy, but leave just enough water for a tender crumb.
Mixing Advice: Don’t rush the folding stage — overmixing is the one pitfall that can make your bread gummy or dense. I stop mixing as soon as I see no dry flour streaks, even if the batter looks slightly lumpy due to the zucchini. It’s totally normal and yields the best texture.
Swirl Customization: For more dramatic swirls, try adding dollops of plain cream cheese or peanut butter alongside Nutella for different flavor layers. Use a toothpick to twirl gently but deeply, so the swirl is visible throughout without combining into a single color.
Ingredient Swaps: I’ve swapped regular oil for melted coconut oil once — it added a subtle tropical hint that was surprisingly good! Using almond milk instead of dairy makes the loaf even creamier in texture. For flour, whole wheat pastry flour can add nuttiness but slightly denser bread, so I mix it 50/50 with all-purpose to keep everything light.
Baking Tips: Oven temperatures vary wildly — if your loaf starts browning too fast, cover loosely with foil halfway through baking. Also, rotate the pan once halfway through for even baking. The toothpick test is your best friend — if you see melted Nutella on it, give it a few more minutes!
Glaze Variations: For a luscious twist, try swapping vanilla in the glaze for espresso powder or a splash of hazelnut liqueur. If you want less sweetness, dust the loaf with a mix of powdered sugar and cocoa powder instead of a glaze. It looks just as pretty and cuts down the sugar punch.
Storing and Reheating Tips
Room Temperature: Keep the bread wrapped well in plastic wrap or in an airtight container on your counter for up to 2 days. I usually slice it once cooled and store slices individually wrapped for quick grab-n-go moments.
Refrigerator Storage: If you’re in a warmer climate or want to extend freshness, the loaf stores beautifully in an airtight container in the fridge for up to 5 days. Just be sure to bring slices back to room temp or warm gently before serving — it really revives that moist crumb.
Freezer Instructions: This bread freezes wonderfully! Wrap tightly in plastic wrap, then in foil or a freezer bag for up to 3 months. When you want to enjoy it, thaw at room temperature for a couple of hours, then warm gently in the oven or microwave to bring back that fresh-baked feel.
Glaze Timing Advice: I recommend adding the glaze fresh before serving, especially if storing the bread long term. You can keep the loaf plain for storage and glaze it right before slicing for a shiny, fresh finish that looks and tastes best.
Frequently Asked Questions
Final Thoughts
This Nutella Swirl Zucchini Bread holds a special place in my kitchen lore — it’s that dependable recipe that always brings smiles and hungry hands. From the first warm slice melting on your tongue to the way it makes everyday afternoons feel just a little sweeter, it’s genuinely one I can’t keep to myself. If you’re someone who loves the idea of sneaking in veggies but also enjoys that bit of indulgence, this is your recipe. It’s a crowd-pleaser with a depth of flavor that surprises every time. Give it a whirl, and if you want to keep exploring, try swapping in pumpkin puree in fall or adding toasted walnuts for crunch — the possibilities are endless!
Feel free to drop a comment or share your Nutella swirl adventure with me. I’m always thrilled to hear about your kitchen triumphs and tweaks. Happy baking, and here’s to many delicious moments ahead!
Hazelnut Spread Pop-Tarts A Sweet Treat
Ingredients
Main Ingredients
- 2 count refrigerated pie crusts You can use store-bought or homemade dough
- 1 cup hazelnut spread
- 1 egg yolk egg yolk
- 1 teaspoon water
- 1 tablespoon turbinado sugar for sprinkling
Instructions
Preparation Steps
- Preheat oven to 350°F (176°C).
- Lightly dust a clean surface with flour and roll out one pie crust to about 1/8-inch thickness. Repeat with the second pie crust.
- Cut out 6 to 8 rectangular shapes approximately 2 inches wide by 3 inches tall from each pie crust.
- Place the rectangles on a baking sheet lined with parchment paper, leaving 2 inches of space between each.
- Spread a heaping tablespoon of hazelnut spread onto half of the rectangles.
- Lightly prick several holes into the remaining rectangles using a fork.
- Place the pricked rectangles over the hazelnut spread rectangles to form the pop-tarts.
- Seal the edges of each tart by crimping with a fork.
- Whisk the egg yolk and water together to make an egg wash, then brush it over the tops of the pop-tarts.
- Sprinkle turbinado sugar on top of each tart.
- Bake for 13 to 15 minutes or until golden brown.
- Allow tarts to cool for a few minutes before serving.
