There’s something about the smell of freshly baked zucchini bread wafting through the kitchen that instantly takes me back to cozy Sunday mornings with my family. But this isn’t just any zucchini bread—this one’s got a luscious Nutella swirl running right through it, turning a humble loaf into a chocolate-hazelnut dream. I first tried combining Nutella with zucchini bread a few years ago on a whim, and honestly, it blew me away. The way the creamy, rich Nutella melts slightly into the tender, moist crumb is pure magic. This loaf disappears in minutes at my house, especially when the kids catch a whiff! If you think regular zucchini bread is classic comfort food, adding Nutella takes it to a whole other level — it’s like the cozy bread you grew up with, but way more indulgent and fun.
What is Nutella Swirl Zucchini Bread?
Think of Nutella Swirl Zucchini Bread as your classic zucchini loaf’s cooler, richer cousin. It’s essentially a soft zucchini bread infused with bursts of Nutella that get swirled into the batter before baking. The Nutella melts a little during the baking, creating swirls of chocolate and hazelnut goodness throughout the bread. The “swirl” part is key—it’s not just a layer or a spread on top, but delightful ribbons of that creamy spread mixed right into the loaf. The zucchini keeps the bread moist and tender, plus it’s a sneaky way to add a little veggie goodness without anyone batting an eye. It’s a perfect marriage of wholesome and indulgent that feels just right for every occasion, whether it’s breakfast, a snack, or dessert.
Why you’ll love this recipe?
What I love most about this Nutella Swirl Zucchini Bread is how it hits all the right notes without being complicated. The flavor? Oh, it’s this wonderful harmony of the subtle earthiness from the zucchini, the nutty sweetness from Nutella, and the comforting hug of cinnamon and vanilla. Every bite announces itself with a little surprise of chocolatey delight, which keeps everyone guessing and coming back for more. The simplicity of the recipe always surprises guests—most folks expect something fancy or laborious when you say “Nutella swirled bread,” but nope, it’s just a straightforward recipe with everyday ingredients.
Another win here is how budget-friendly it is. Zucchini is seasonal and cheap in summer, and a jar of Nutella lasts forever in our pantry. You’ll use just enough to feel indulgent without breaking the bank. Plus, this recipe doesn’t require any fancy equipment — a basic mixer and a loaf pan do the trick. And versatility? Absolutely. You can eat this warm with butter for breakfast, slice it up with coffee during mid-afternoon naps, or even turn it into little muffins for easy grab-and-go snacks. Honestly, my kids ask for this loaf all the time. It’s a sneaky way to get extra veggies in, and the Nutella is the magical bait that makes everyone happy. If you’ve ever loved banana bread or pumpkin loaf, this one’s a fun twist you’ll want to keep in your rotation.
How do you make Nutella Swirl Zucchini Bread?
Quick Overview
Making this Nutella Swirl Zucchini Bread is almost therapeutic. You start with the basics—grated zucchini, some pantry staples, and a jar of Nutella. After prepping the batter, you gently swirl the Nutella through before baking, creating those irresistible ribbons. The method is simple, without any complicated folding or double processes, so it’s a great recipe to pull out on a busy evening or lazy weekend morning. The best part? It feels fancy and special but really comes together quickly.
Ingredients
For the Main Batter:
- 2 cups grated zucchini (fresh is best; try to squeeze out excess liquid)
- 1½ cups all-purpose flour (for a lighter crumb, you can mix half whole wheat)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (ground, fresh from the jar works wonders)
- 2 large eggs (room temp helps with mixing)
- ¾ cup granulated sugar (or mix half with brown sugar for a deeper flavor)
- ½ cup neutral oil (like canola or vegetable oil; I’ve tried coconut oil but it changes the flavor)
- 1 teaspoon vanilla extract (the real stuff — it makes a difference!)
- ½ cup plain yogurt or sour cream (this keeps the bread incredibly moist)
For the Filling:
- ½ cup Nutella (or your favorite chocolate-hazelnut spread; try a no-sugar version if preferred)
- Optional: ¼ cup chopped toasted hazelnuts mixed into the Nutella swirl for texture
For the Glaze:
- ¾ cup powdered sugar
- 1-2 tablespoons milk or cream (adjust for dipping consistency)
- ½ teaspoon vanilla extract or a pinch of cinnamon for an extra cozy note
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well or line it with parchment paper to make removal a breeze. I always use a little butter and flour for that old-school non-stick method—it gives the crust a lovely texture. Set aside while you mix your batter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until everything’s evenly combined. This ensures your leavening is spread out properly and you don’t get weird lumps of baking soda hiding around. I learned this after a few too many bitter bites early on!
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs and sugar until smooth and a little glossy. Add the oil, vanilla, and yogurt, stirring until everything blends into a creamy, thick mixture. The batter will smell lightly sweet and fragrant with vanilla here — my favorite moment before folding in the zucchini.
Step 4: Combine
Pour the wet ingredients into the dry and gently fold together with a spatula, just until you see no more streaks of flour. Then fold in your grated zucchini. This step is crucial—overmixing can make your bread tough, so take it slow. You’re aiming for a thick but moist batter that easily holds together.
Step 5: Prepare Filling
Warm the Nutella a little either in the microwave for about 15 seconds or over a double boiler to make it easier to swirl. If you want to add chopped toasted hazelnuts, stir them into the Nutella now. This keeps the swirls a bit chunky and gives a wonderful crunch that surprises every time.
Step 6: Layer & Swirl
Pour half the batter evenly into your prepared pan. Dollop spoonfuls of Nutella across the batter, then top with the remaining batter. Using a butter knife or skewer, swirl the Nutella through the batter a few times to create beautiful ribbons but don’t overdo it or it will just blend in.
Step 7: Bake
Bake for 55-65 minutes. Start checking around the 50-minute mark by inserting a toothpick in the center—it should come out with a few moist crumbs, never wet batter. Every oven’s different, but I’ve found mine tends to lean towards the longer side for perfect doneness without overbaking.
Step 8: Cool & Glaze
Let your loaf cool in the pan for 15 minutes, then transfer to a wire rack. Once it’s mostly cool (warm is fine), whisk together your glaze ingredients. Drizzle over the loaf for that extra finishing touch, or skip it if you want to keep it simpler. The glaze adds a nice sweet balance to the richness of Nutella.
Step 9: Slice & Serve
Cut your bread into thick slices with a serrated knife—this helps keep clean edges without squashing the loaf. Serve warm if you can, or room temp, with a pat of butter or a cup of coffee on the side. My kids love it with a little cream cheese spread too!
What to Serve It With
For Breakfast: This bread pairs like a dream with a creamy latte or straight-up black coffee. Layer on a smear of butter or cream cheese for a comforting morning boost that feels just right on a sleepy weekend.
For Brunch: Slice it thick and serve alongside fresh fruit, a small salad, and mimosas—or if you’re sticking to cozy vibes, a chai tea latte. It’s a wonderful balance of sweet and moist that lightens up the table beautifully.
As Dessert: I love pairing this bread with a scoop of vanilla ice cream or a drizzle of caramel sauce after dinner. The Nutella swirl makes it rich enough to stand on its own but adding ice cream feels like an extra-special treat that everyone loves.
For Cozy Snacks: Whenever my family is hanging around the living room, grabbing a slice with a mug of hot chocolate or warm milk makes for pure contentment. It’s that kind of food that feels like a soft hug on a chilly evening.
Honestly, this Nutella Swirl Zucchini Bread is part of our family traditions now, whether for celebrations or just a ‘let’s make the weekend a little sweeter’ moment. Plus, it’s one recipe that appeals to both kids and adults, which makes it a true winner in my book.
Top Tips for Perfecting Your Nutella Swirl Zucchini Bread
Zucchini Prep: Always grate your zucchini finely and then press it into a clean towel to squeeze out excess moisture. Too much water can turn the batter runny and dense. Fresh zucchini works best, but I’ve used frozen (thawed and squeezed dry) when out of season with decent results.
Mixing Advice: Don’t rush the folding step—gently fold to combine wet and dry, stopping as soon as you don’t see flour. Overmixing leads to a tough, rubbery texture, and trust me, I learned that the hard way one too many times. Look for a thick, luscious batter that holds together nicely.
Swirl Customization: The swirl is the star! Use a butter knife or skewer and move in slow circular patterns for that classic marbled look. Avoid mixing too vigorously or the Nutella will just disappear. If you want a bolder swirl, add extra dollops on top before baking.
Ingredient Swaps: I’ve tried swapping yogurt for sour cream or even buttermilk — all great for moistness but sour cream yields the richest crumb. Vegetable oil can be swapped for melted butter for a deeper flavor but the texture changes slightly. For gluten-free, use a 1:1 all-purpose gluten-free flour blend, but add a little extra xanthan gum for structure.
Baking Tips: Place your loaf pan in the middle rack to ensure even heat distribution. If the top starts to brown too fast, tent loosely with foil after 40 minutes. Always check doneness with a toothpick toward the end to avoid overbaking.
Glaze Variations: You can switch the glaze to a simple powdered sugar and orange juice mix for a fruity twist or sprinkle chopped toasted hazelnuts on top right after glazing for texture. If you want it less sweet, skip the glaze entirely and dust with a tiny bit of powdered sugar instead.
One lesson I’ve learned: If you heat Nutella too much, it becomes too runny and sinks right through the batter. Gentle warming is all you need — just enough to soften for swirling. And, never skip the vanilla in the batter—it lifts all the flavors beautifully.
Storing and Reheating Tips
Room Temperature: Store your cooled Nutella Swirl Zucchini Bread wrapped tightly in plastic wrap or an airtight container for up to 3 days. This helps keep the moisture inside and the crust from drying out. It’s best eaten within this timeframe for peak freshness.
Refrigerator Storage: If you want it to last longer, refrigerated bread will stay good for up to 5 days. Just be sure to bring slices back to room temperature or warm gently in the microwave to soften the crumb. Keep it in an airtight container to prevent it from absorbing fridge odors.
Freezer Instructions: This bread freezes beautifully. Wrap the whole loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge or on the countertop for a couple of hours, and warm briefly in the oven for that fresh-baked feel. Slices freeze well too if you prefer grab-and-go.
Glaze Timing Advice: Add your glaze just before serving for the best texture and shine. If you plan to store the bread longer, keep it unglazed in the fridge or freezer and drizzle the glaze fresh once it’s thawed or ready to eat. This keeps the glaze from soaking in and getting too runny.
Frequently Asked Questions
Final Thoughts
Honestly, this Nutella Swirl Zucchini Bread has become one of those recipes I reach for when I want to impress without stress. It’s wonderfully forgiving, impossibly comforting, and that Nutella swirl turns every bite into a little celebration. I love how it sneaks a veggie in that no one minds and surprises everyone with a burst of chocolatey richness. If you’re a fan of simple bakes with a twist or skipping the usual sugary treats for something with a bit more depth, this one’s going to feel like a warm hug from the inside out. I really can’t wait to hear how yours turns out—please share your tweaks and stories with me! And if you’re craving more, stick around for some variations I have up my sleeve.
Nutella Mousse
Ingredients
Main Ingredients
- 0.33 cup Nutella
- 1.5 cup heavy whipping cream divided
Instructions
Preparation Steps
- Add the Nutella to a large mixing bowl and set aside.
- In a separate microwave-safe bowl, add 0.25 cup of the heavy whipping cream. Heat in the microwave for 45 to 60 seconds until hot and starting to bubble.
- Carefully pour the hot cream over the Nutella. Let sit for 1 minute to soften, then stir until smooth and combined. Let cool to room temperature.
- Pour the remaining heavy whipping cream into a mixing bowl. Using a handheld mixer, whip on low to high speed until stiff peaks form, about 3 to 5 minutes.
- Gently fold one-third of the whipped cream into the cooled Nutella mixture. Repeat with the next third and then the remaining whipped cream, being careful not to deflate the mousse.
- Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.
- Top with additional whipped cream if desired and serve chilled.
