There’s something magical about waking up to the smell of warm, freshly baked bread with a hint of chocolate hazelnut swirling through it. I still remember the first time my kitchen smelled like Nutella — it was autumn, and the air outside was crisp but inside, the cozy scent of zucchini bread laced with that creamy, dreamy Nutella had everyone sneaking bites right out of the pan. I’ll be honest, I’ve made plenty of quick breads before, but this Nutella Swirl Zucchini Bread holds a special place in my heart (and my family’s dessert tray!). It’s like the classic zucchini bread we all know and love — moist, tender, subtly sweet — but with that extra layer of personality thanks to Nutella. If you’re the type who likes simple recipes that deliver a fun twist, this one’s a lifesaver on busy mornings or when you just want a little happy indulgence without fussing over complicated steps.
What is Nutella Swirl Zucchini Bread?
Think of Nutella Swirl Zucchini Bread as an elevated version of your everyday zucchini bread with pockets of luscious, chocolatey Nutella threaded right through. It’s essentially classic zucchini bread—the kind loaded with shredded zucchini that keeps every slice moist and tender—but with a beautiful marbled swirl of Nutella that melts in with every bite. The name “swirl” comes from the way the Nutella is gently mixed or layered into the batter to create those inviting, chocolaty streaks. If you’ve ever been intimidated by fancy layered desserts, trust me — this bread feels approachable because it’s all made in one pan and totally homey. Plus, the zucchini adds this subtle earthiness and moisture that balances perfectly with the slightly nutty, sweet finish from the Nutella. It’s a treat that nails comfort food vibes, but with a delightful surprise hidden inside.
Why you’ll love this recipe?
What I love most about this Nutella Swirl Zucchini Bread is how it hits that perfect sweet spot between rich and wholesome. The Nutella lends a creamy, chocolate-hazelnut richness that makes each slice feel like a hug, but because it’s paired with zucchini, it doesn’t feel overly indulgent or heavy. It’s an excellent way to sneak some veggie goodness into a tasty grab-and-go snack that your kids will actually ask for again and again (trust me, mine do).
Aside from the flavor, the simplicity is such a bonus. The recipe calls for everyday pantry ingredients and that beloved jar of Nutella. No fancy gadgets or long, drawn-out prep times — just straightforward mixing and gentle swirling. I often throw it together when time’s tight but I want to have a homemade treat that feels a bit special. And did I mention how budget-friendly it is? Zucchini is inexpensive and often garden-fresh in summer, so you’re getting a nutrient boost without breaking the bank.
Another win is its versatility. This bread shines for breakfast, snack time, or even as a casual dessert. I’ve served it toasted with a bit of butter for Sunday brunch and also alongside coffee during those weekday afternoon pick-me-up breaks. Compared to other sweet breads, the Nutella swirl adds such a rich flavor twist that it makes you feel like you’ve stepped up your baking game with a surprisingly simple hack. If you’re into other quick breads, you might want to try pairing this idea with pumpkin or banana for future experiments — but honestly, Nutella’s magic is hard to beat.
How do you make Nutella Swirl Zucchini Bread?
Quick Overview
This recipe is really straightforward: you start with making a moist zucchini bread batter, then carefully incorporate Nutella in swirls to create those gorgeous pockets of molten chocolate-hazelnut goodness. The secret is to fold in the Nutella gently so you don’t overmix and lose the pretty marble effect. The bread bakes up moist, tender, and perfectly spiced with hints of cinnamon — the kind of appetizer that fills your kitchen with that irresistible baked treat aroma. You’ll breeze through it because it’s basically one bowl for the dry ingredients, one for the wet, then bring them together, swirl in Nutella, and bake.
Ingredients
For the Main Batter:
- 2 cups shredded zucchini (about 1 medium-large zucchini) – fresh is best, but lightly frozen and thawed works in a pinch
- 1 ½ cups all-purpose flour – for a tender crumb, or sub ½ cup with whole wheat flour for nuttier flavor
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon – adds warm spice and pairs beautifully with Nutella
- ½ cup granulated sugar
- ¼ cup brown sugar – helps keep it moist and adds depth
- 2 large eggs – bring to room temperature for best mixing
- ½ cup vegetable oil or melted coconut oil – I love coconut oil because it gives a slight richness that complements Nutella
- 1 tsp vanilla extract
You can also experiment with almond or oat milk if you want a slight twist on texture — I found almond milk makes it a little softer.
For the Filling:
- ¾ cup Nutella – room temperature, so it swirls nicely; warm slightly if super cold to soften
- Optional: 2 tbsp chopped hazelnuts for some crunch
For the Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk (or a dairy-free alternative) for smooth consistency
- ½ tsp vanilla extract or a splash of hazelnut liqueur (if you want an adult version!)
- Pinch of salt to balance sweetness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first: preheat your oven to 350°F (175°C). Make sure your oven rack is in the middle so the bread bakes evenly. Grease a standard 9×5-inch loaf pan with butter or non-stick spray, then lightly dust it with flour to prevent sticking — this always helps my bread slip out without a fuss. You could also line it with parchment paper for an easy release.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. I always give this a quick whisk to break up any lumps and make sure the leavening agents are evenly distributed — it really helps with an even rise. Set it aside while you remix the wet stuff.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, granulated sugar, and brown sugar until the mixture is slightly thickened and homogenous — about 1 to 2 minutes by hand or with a mixer on medium speed. Then add the oil and vanilla extract, mixing just to combine. If you opt for almond milk, add it here instead of oil, but the oil really keeps the bread moist.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Fold together gently using a spatula — just until you see no more dry flour. I’ve learned the hard way that overmixing results in a dense, tough crumb, so just take it slow and steady here. Next, fold in your shredded zucchini. The batter will look moist and slightly chunky with flecks of green throughout – that’s exactly what we want!
Step 5: Prepare Filling
Spoon your softened Nutella into a microwavable-safe bowl, and if it’s too thick, zap it in 10-second bursts until it becomes drizzly but still thick enough to hold shape when swirled. If you’re feeling fancy, fold in chopped hazelnuts for added texture. Set this aside while you start assembling.
Step 6: Layer & Swirl
Pour about half of the zucchini batter into the prepared loaf pan, spreading it out evenly. Dollop half the Nutella over the batter in several spots. Then pour the remaining batter on top, followed by the rest of the Nutella dollops. Now comes the fun part — grab a butter knife or skewer and drag it through the batter in a figure-eight or circular motion to swirl the Nutella into the bread. Don’t overdo it; you want pretty marbled ribbons, not full blending.
Step 7: Bake
Pop the loaf into the oven and bake for 55 to 65 minutes. I usually start checking around 55 minutes using a toothpick inserted into the center — if it comes out mostly clean but with a few moist crumbs, it’s perfect. Every oven’s a little different, so trust your nose and the golden-brown edges. The bread will smell incredible by this point — that warm mixture of cinnamon and Nutella is seriously heavenly.
Step 8: Cool & Glaze
Let the bread cool in the pan for about 15 minutes — this helps it firm up enough to take out cleanly. Then transfer to a wire rack to cool completely. If you try glazing while it’s hot, the glaze will just melt off, so patience here pays off. Once cool, whisk together the glaze ingredients until silky smooth, then drizzle over the loaf. The glaze adds just a hint of sweet creaminess that takes this bread over the top, but you can skip this step if you’re short on time.
Step 9: Slice & Serve
Use a sharp serrated knife to slice your bread. A serrated edge means nice clean cuts without squishing the soft crumb. Serve slightly warm or at room temp — and if you want to get fancy, a pat of butter or a smear of cream cheese alongside works wonders. My kids ask for this with a glass of cold milk, no matter what time of day it is.
What to Serve It With
For Breakfast: I love pairing a slice with a steaming cup of coffee or hot chai latte. The cinnamon in the bread plays so nicely with spiced teas, especially on chilly mornings. Sometimes I’ll toast a slice lightly to bring out a little extra texture and then spread a bit more Nutella or plain butter on top.
For Brunch: Serve alongside some fresh fruit salad and a mild cheese platter for a light, elegant spread. A sparkling mimosa or freshly squeezed orange juice completes this early meal beautifully.
As Dessert: Warm a slice gently in the microwave, then dollop with whipped cream or vanilla ice cream. Sprinkle some toasted hazelnuts on top and you’ve got a mini indulgent treat that never fails to impress guests.
For Cozy Snacks: I often just have a piece with herbal tea or hot cocoa when I want something comforting and easy after a long day. It’s the perfect “little pick-me-up” when you want something sweet but not fussy.
Our little family tradition is to serve this bread on lazy Sunday mornings, chatting over mugs of coffee while the bread’s aroma fills the house — it always feels like a small celebration of simple joys.
Top Tips for Perfecting Your Nutella Swirl Zucchini Bread
Zucchini Prep: Always shred your zucchini finely and squeeze out excess moisture using a clean kitchen towel or cheesecloth. Too much liquid makes the bread soggy instead of moist. Fresh zucchini is best for vibrant flavor and texture, but frozen and thawed zucchini works if you drain it well.
Mixing Advice: The moment you add flour, fold gently without overmixing. The batter should look lumpy, not smooth. Overmixing develops gluten and makes the bread tough, plus it will deflate your lovely swirls.
Swirl Customization: For a more dramatic marble, use a toothpick to create figure eights or zigzags through the batter, but keep the Nutella thickness in mind—it shouldn’t run too thin. Less swirling equals chunkier, bolder Nutella pockets.
Ingredient Swaps: I’ve substituted half the oil with Greek yogurt before — it adds moistness and a slight tang for balance. Coconut oil adds subtle tropical richness, while almond or oat milk softens the crumb if you want to lighten the fat content.
Baking Tips: Place the loaf pan on the center rack for even heat; avoid opening the oven door too early or too often or your bread can sink. Use a toothpick test after the 55-minute mark and bake longer if needed, tenting with foil if the top darkens too fast.
Glaze Variations: Try swapping milk for espresso or hazelnut liqueur for a grown-up twist, or dust with cocoa powder for a simpler finish. The glaze doesn’t have to be perfect—sometimes a drizzle of warmed Nutella on top is all I do!
Storing and Reheating Tips
Room Temperature: Store the bread in an airtight container or wrapped tightly in plastic wrap for up to 2 days. To keep that gorgeous moist fresh-baked texture, avoid leaving it exposed to air or it will dry out.
Refrigerator Storage: You can refrigerate leftover bread in a sealed container for 4 to 5 days. Just note the bread firms up a bit when cold, so I recommend bringing it to room temperature or microwaving briefly before eating.
Freezer Instructions: Wrap the loaf tightly in plastic wrap and then foil before freezing. It will keep for 2 to 3 months. Thaw overnight in the fridge or a few hours at room temperature, then warm slices gently to restore freshness.
Glaze Timing Advice: If you plan to store your bread for longer, it’s best to glaze just before serving. Glazing too early can lead to sticky or softened surfaces after refrigeration or freezing, but for same-day eating, glaze right after cooling.
Frequently Asked Questions
Final Thoughts
This Nutella Swirl Zucchini Bread has become one of my favorite quick breads to make and share, mostly because it’s so simple yet feels like a treat you’d find in a cozy cafe. The combination of moist, lightly spiced zucchini bread with rich chocolate-hazelnut swirls just never gets old in our house — it’s the kind of recipe you’ll pull out when you need something to brighten your day or impress a crowd without breaking a sweat. If you’re at all tempted by the idea of subtle veggie sweetness paired with indulgent Nutella, give this one a go — I promise it’ll fill your kitchen with that “something’s baking” magic. Feel free to leave a comment with how your loaf turned out or any fun tweaks you tried; I’m always excited to hear about your kitchen adventures. Happy baking!
Nutella Pop Tarts
Ingredients
Main Ingredients
- 2 count refrigerated pie crusts You can use store-bought or homemade - recipe makes two pie crusts
- 1 cup Nutella
- 1 large egg yolk
- 1 teaspoon water
- 2 tablespoons Turbinado sugar
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 pie crust.
- Cut out 6 to 8 rectangles approximately 2 inches wide by 3 inches tall from each pie crust. Reroll scraps to make 1 or 2 more tarts.
- Transfer rectangles to a baking sheet lined with parchment paper, leaving 2 inches space between them.
- Spread a heaping tablespoon of Nutella on half of the rectangles.
- Using a fork, lightly prick a couple of holes in the remaining rectangles.
- Place the pricked rectangles on top of the Nutella-spread rectangles.
- Crimp the edges of the tarts with a fork to seal.
- Whisk the egg yolk and water in a small bowl. Brush each pop tart with the egg wash.
- Sprinkle turbinado sugar on top of each tart.
- Bake for 13 to 15 minutes or until golden brown.
- Let cool for a few minutes and serve.
