Zucchini Nutella Swirl Bread

Zucchini Nutella Swirl Bread

I think the first time I ever had Nutella was on a trip to Tahiti. We went down to the Papeete harbor several evenings when the cruise ships came in because local vendors set up food booths for selling all kinds of wonderful food to the tourists. It was there that I had a crepe filled with sliced bananas and Nutella. It’s been a love affair ever since. The rich, smooth taste of chocolate and hazelnuts is simply a winner. BTW, I also had French fries with herbed mayonnaise there for the first time as well. Sooooooo fattening but definitely delicious! At any rate, I thought Nutella would be good atop a quick bread. Since it’s zucchini season, I thought I’d use some up by pairing zucchini bread with the Nutella. It turned out to be a beautiful marriage of flavors! I really like the hint of lemon in this recipe as well. It just adds a little burst of sunshine to the mix.If you want to check out decorative sparkling white sugar check it out here. You’ll love the King Arthur website if you do.

Ingredients
1 1/2 C. flour
1/2 t. salt
1/2 t. baking soda
1 t. baking powder
1/2 C. butter (at room temperature)
3/4 C. sugar
1 extra large egg or two small eggs
1 C. grated zucchini
Zest of one lemon
1/2 C. Nutella
Sparkling White Sugar (optional)

1. Preheat oven to350 degrees and spray a 9 X 5″ loaf pan with Pam and dust with flour.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat in.
3. Add the salt, baking soda, and baking powder and mix into the butter mixture.
4. Mix in the flour 1/2 C. at a time and mixing well after each addition.
5. Stir in the grated zucchini and lemon zest.

Shredded Zucchini Ready to Fold into the Batter

6. Spread the batter evenly into the loaf pan.
7. Dollop the Nutella over the top of the batter and then swirl with a toothpick.

In the Pan Topped with Nutella

8. If you have decorative sparkling white sugar, sprinkle some on top of the Nutella.

Sprinkled With Sparkling White Sugar

9. Bake for about 35 minutes. Check the center with a toothpick. The toothpick should come out clean before removing the bread from the oven.
Served 8-12


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