There’s something about the smell of fresh-baked bread mixed with Nutella that instantly takes me back to those cozy weekends at home with my family. I remember the first time I swapped the usual chocolate chips for a generous swirl of Nutella in my zucchini bread—it was like waking up on Christmas morning all over again. The rich, velvety hazelnut chocolate spread melts into the tender, moist crumb, making each bite pure comfort. If you’ve ever loved classic zucchini bread but wished it had a little more oomph—this recipe is your new best friend. Trust me, my kids practically fight over the last slice, and it’s not even fancy. It’s that perfect balance of wholesome and indulgent that makes it a total crowd-pleaser.
What is a Swirled Nutella Zucchini Bread?
Think of this as your regular zucchini bread but with a fun and delicious twist. It’s essentially a moist, tender loaf packed with shredded zucchini and then given a decadent upgrade with rich Nutella swirled right into the batter before baking. The name “Nutella zucchini bread” may sound fancy, but it’s really just a simple way to turn an everyday favorite into something a little magical. The idea is to create ribbons of Nutella that gently melt and soften in the oven, making the bread taste almost like a peanut butter and jelly sandwich… but, well, a million times better. It’s approachable for any home cook, whether you’re a newbie or a seasoned baker, and it brings that perfect balance of veggie goodness and chocolate-hazelnut bliss.
Why you’ll love this recipe?
What I love most about this Nutella zucchini bread is how it hits that sweet spot between healthy-ish and downright indulgent. Let’s be honest, zucchini bread is already a sneaky way to get some veggies into dessert, and adding Nutella? It just turns the whole thing into a party. The flavor is insanely rich—imagine nutty, chocolatey pockets melting into moist, lightly spiced bread. It’s like your taste buds get a warm hug with every bite.
And for simplicity? Oh, it couldn’t be easier. You don’t need any fancy gadgets or complicated steps. It’s a straightforward mix, swirl, and bake kind of recipe that I always do when I want something special but don’t want to spend hours in the kitchen. Plus, the ingredient list is super budget-friendly—no need to hunt down exotic ingredients, just pantry staples and your trusty jar of Nutella.
Versatility is a big plus here, too. I often slice it up for breakfast with a dollop of Greek yogurt, but it’s equally amazing warmed up with a scoop of vanilla ice cream for dessert. If you’re a fan of quick breads like banana or pumpkin, you’ll find this version refreshing—because it’s lighter and the Nutella swirl really sets it apart from any plain loaf. It’s my go-to when friends come over, and everyone always asks for the recipe afterward. Honestly, this one’s a lifesaver on busy nights and last-minute gatherings.
How do you make a Zucchini bread?
Quick Overview
This recipe is basically zucchini bread at its simplest—with a decadent Nutella spin. You shred the zucchini, mix the wet and dry ingredients separately, combine, then spoon half the batter in the pan, dollop Nutella on, cover with the remaining batter, and swirl it all together to get those gorgeous chocolate ribbons. Baking time is just right to get the loaf perfectly moist without drying it out. It’s a no-fuss process that promises a stunning homemade loaf to wow your family or guests without sweat.
Ingredients
For the Main Batter:
- 2 medium zucchinis (about 2 cups shredded) – fresh and firm, not overripe
- 2 cups all-purpose flour – sifted for lighter texture
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon – adds that cozy warmth
- 1/2 cup sugar – I often reduce this if I want less sweetness
- 1/2 cup brown sugar – for extra moisture and depth
- 2 large eggs – room temperature is best for smooth mixing
- 3/4 cup vegetable oil or melted coconut oil – you can swap to almond milk for even creamier results
- 1 teaspoon vanilla extract – because flavor matters
For the Filling:
- 1/2 to 3/4 cup Nutella – the star ingredient! Use good quality or homemade for the best flavor.
For the Glaze:
- 1/2 cup powdered sugar – sifted for smooth glaze
- 1-2 tablespoons milk (any kind) – add slowly to get your perfect drizzle consistency
- Optional: a teaspoon of melted butter or espresso powder for a subtle flavor kick
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray, then lightly dust with flour, tapping out the excess. This helps the bread release easily without losing those lovely edges. Alternatively, line the pan with parchment paper for foolproof removal. I learned the hard way that skipping this step can lead to broken slices, so don’t skip it!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Make sure it’s well combined so that the rising agents are evenly distributed. This prevents any weird lumps or uneven texture in your bread. I always sift the flour here to keep it light and airy, which gives the bread a delicate crumb.
Step 3: Mix Wet Ingredients
In a larger bowl, beat the eggs with sugars until combined but not overly fluffy. Add the oil and vanilla extract, and mix gently. Then fold in the shredded zucchini — it’ll look wet but that’s exactly what you want for moist bread! If you want to test alternative milks, almond or oat milk can work well here and add a subtle nutty note.
Step 4: Combine
Gradually add the dry ingredients to the wet zucchini mixture, folding gently just until combined. Don’t overmix, or you may end up with dense bread instead of fluffy. The batter will be thick and a bit lumpy—don’t worry, that’s normal! I always remind myself to stop as soon as there’s no dry flour visible; anything beyond that can make the bread tough.
Step 5: Prepare Filling
Spoon roughly half the batter into your prepared loaf pan. Now dollop (don’t spread yet!) half your Nutella over the batter using a teaspoon. This initial layer serves as the base for your swirling masterpiece. If your Nutella feels too firm, nuke it for 15 seconds so it’s easier to swirl without tearing the batter.
Step 6: Layer & Swirl
Top the Nutella dollops with the remaining batter, then add the rest of the Nutella in scattered dollops on top. Grab a butter knife or skewer and gently swirl the Nutella through the batter, making those pretty marble patterns without blending it all together. This technique creates those gorgeous pockets of creamy hazelnut chocolate that make every slice special.
Step 7: Bake
Bake in your preheated oven for about 55-60 minutes. Start checking around 50 minutes by inserting a toothpick in the center—if it comes out mostly clean with a few moist crumbs, you’re golden. Avoid overbaking; the bread should be soft and moist, not dry. If your oven tends to run hot, tent the bread with foil after 40 minutes to protect the top.
Step 8: Cool & Glaze
Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. This pause lets it set up nicely. Once fully cool, whisk together your powdered sugar and milk to a smooth glaze consistency and drizzle it over the top. The glaze adds a sweet finish and just a bit of shine. If you want a thinner drizzle, add more milk, but keep it thick enough to set quickly.
Step 9: Slice & Serve
Use a serrated knife to slice this bread gently. I find that cutting when completely cool prevents squishing those beautiful Nutella swirls. Serve at room temp or warmed for an ooey-gooey moment. A scoop of vanilla ice cream or a sprinkle of toasted hazelnuts on the side makes it feel extra special.
What to Serve It With
For Breakfast: Nothing beats this Nutella zucchini bread alongside a strong cup of your favorite coffee or a creamy latte. I love breaking off chunks, spreading a little butter underneath the glaze, and pairing it with fruit like sliced strawberries or banana on the side. My kids even eat it with a quick smear of cream cheese in the morning—it’s almost like a decadent, healthier breakfast treat.
For Brunch: Serve slices stacked on a pretty plate with a dusting of powdered sugar, and pair with a sparkling mimosa or freshly squeezed orange juice. Add a small bowl of whipped cream on the side, and you have guests raving without a ton of effort.
As Dessert: Warm a slice and top with vanilla ice cream or whipped cream, plus a drizzle of extra Nutella or caramel sauce. Sprinkle a few toasted hazelnuts for crunch and flavor contrast. This combo disappears in minutes when my family’s over for movie night.
For Cozy Snacks: Make a “Nutella bread & tea” moment by toasting slices lightly and spreading more Nutella on top. Add a steaming mug of chai or hot cocoa, and you’ve got a comforting afternoon pick-me-up. It’s my personal go-to when I want a treat but don’t want to turn on the oven again.
Top Tips for Perfecting Your Swirled Nutella Zucchini Bread
Zucchini Prep: Always grate your zucchini fresh and use the larger holes on your grater for a nice texture. I learned that squeezing some of the excess moisture out with a clean kitchen towel helps prevent soggy bread. But don’t dry it too much—you still want those veggie bits to add moisture and tender crumb!
Mixing Advice: Be kind on the batter—fold until just combined. The telltale sign is stopping when you see no more streaks of flour. Overworking can make your bread tough, and nobody wants that. Using room temperature ingredients helps everything blend smoothly too.
Swirl Customization: Don’t over-swirl! You want pretty marbled streaks, not a uniform chocolate batter. A gentle zigzag or circular motion with a butter knife works best. Visual appeal is part of the fun here—it makes the bread look fancy but still homemade.
Ingredient Swaps: I’ve tested using whole wheat flour (use half whole wheat, half all-purpose) for a nuttier flavor and it works beautifully. For liquids, almond or oat milk can substitute the oil for a lighter version and add creaminess. Swap sugar for coconut sugar for a slightly caramel hint, just keep quantities similar.
Baking Tips: Place your loaf pan in the middle rack for even heat distribution. Ovens can be tricky, so if the top browns too fast, use foil halfway through baking. Don’t forget to test doneness with a toothpick or skewer near the center to avoid underbaking.
Glaze Variations: Feeling adventurous? Add espresso powder for a mocha twist or a pinch of cinnamon for extra warmth in your glaze. If you want to skip the glaze, powdered sugar dusting or a simple Nutella drizzle warmed just right can do the trick.
Storing and Reheating Tips
Room Temperature: Store the bread in an airtight container or wrapped tightly in plastic wrap on the countertop for up to two days. I find that leaving it uncovered dries it out fast, so make sure it’s sealed well.
Refrigerator Storage: Refrigerate in an airtight container for about 4-5 days. The bread stays moist and the Nutella pockets stay spreadable but firm up a little—perfect for slicing. Take the bread out at least 30 minutes before serving for best taste.
Freezer Instructions: Wrap the cooled loaf tightly in plastic wrap and then aluminum foil for maximum protection. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, then warm slices briefly in the toaster oven or microwave for that fresh-baked feel.
Glaze Timing Advice: For make-ahead, add the glaze right before serving instead of before storage. Glaze stored on bread can get sticky or absorb moisture, so fresh glazes keep that pretty shine and light sweetness intact.
Frequently Asked Questions
Final Thoughts
I honestly can’t say enough about how Swirled Nutella Zucchini Bread became one of those recipes I turn to again and again. It’s that sweet spot where comfort food meets a little kitchen magic—one bite and you know there’s something special happening. From busy school mornings to casual get-togethers, it never fails to impress without making me break a sweat. If you’re a fan of sweet breads or Nutella in general, this one is a must-try. And hey, if you experiment with flavors or swap ingredients, please let me know—I’m always excited to hear new twists! Happy baking, and can’t wait to hear how yours turns out. Don’t forget to rate it or drop a comment sharing your favorite way to enjoy this loaf!
Nutella Pop Tarts
Ingredients
Main Ingredients
- 2 refrigerated pie crusts Pie crusts Store-bought or homemade
- 1 cup Nutella
- 1 large Egg yolk
- 1 teaspoon Water
- 1 tablespoon Turbinado sugar For sprinkling on top
Instructions
Preparation Steps
- Preheat oven to 350°F.
- Lightly dust a work surface with flour and roll out 1 pie crust to about 1/8-inch thickness; repeat with the second crust.
- Cut out 6 to 8 rectangles (around 2 inches wide by 3 inches tall) from each pie crust.
- Transfer the rectangles to a baking sheet lined with parchment paper; leave 2 inches of space between each.
- Spread a heaping tablespoon of Nutella on half of the rectangles.
- Lightly prick holes on the remaining rectangles with a fork.
- Place the pricked rectangles on top of the Nutella-spread rectangles and crimp the edges with a fork to seal.
- Whisk the egg yolk with water and brush the egg wash over each pop tart.
- Sprinkle turbinado sugar on top of each pop tart.
- Bake for 13 to 15 minutes, or until golden brown.
- Let cool for a few minutes before serving.
