There’s something downright magical about the smell of warm Nutella melting through a freshly baked zucchini bread that instantly takes me back to lazy Sunday mornings in my mom’s cozy kitchen. I remember sneaking little bites while no one was looking, the rich, hazelnut-chocolate aroma wrapping around me like a warm hug. If you’re anything like me, Nutella is more than just a spread—it’s that little indulgence that turns ordinary recipes into irresistible treats. This Nutella Swirl Zucchini Bread is exactly that kind of recipe: cozy, comforting, and surprisingly easy to whip up. It’s like the classic zucchini bread you know and love, but with a luscious, gooey twist that’s perfect for satisfying those chocolate-craving moments without having to bake a whole cake. Trust me, once you try this, it’ll be your go-to when you want something sweet that feels like a treat but still sneaks in some sneaky veggies. Plus, it’s an absolute favorite with my kids—they pretty much fight over the last slice every time.
What is Nutella Swirl Zucchini Bread?
Think of Nutella Swirl Zucchini Bread as the best of both worlds: a moist, tender zucchini bread with ribbons of creamy Nutella artfully marbled throughout each slice. It’s essentially your classic quick bread—soft and slightly spongy with just the right amount of veggie goodness—amplified with the rich, chocolaty, hazelnut punch of Nutella swirls that create a beautiful marbled effect. The name comes from the way the Nutella is gently folded into the batter before baking, so every bite has that surprise string of melting Nutella. It’s approachable, easy to make, and doesn’t require any fancy techniques. If you’re familiar with zucchini bread, just imagine it getting a luxurious upgrade that’s perfect for breakfast, snack time, or even dessert. I’ve found that this recipe feels indulgently special but doesn’t take much more effort than your everyday quick bread so it’s a total kitchen win.
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 any fuss. First off, the flavor is everything—the hint of sweet zucchini combined with the richness of Nutella makes it feel like such a treat without being overpowering. You get that delicate moistness from the zucchini that keeps the bread tender and soft, while the Nutella adds velvet smooth pockets of indulgence that make every bite feel special. I swear, the smell alone brings everyone to the kitchen!
Now, beyond flavor, this recipe is incredibly simple. No complicated steps, no fancy ingredients (other than the beloved jar of Nutella), and it’s all mixed up in one bowl in under 15 minutes. I don’t know about you, but that kind of recipe is the true winner on busy weekdays or relaxed weekends alike. And it’s surprisingly cost-efficient—zucchini is super affordable when in season, and a little Nutella goes a long way to flavor-boost the entire loaf. Compared with other sweet quick breads, this one feels way richer but doesn’t break the bank.
On top of that, the versatility is a game changer. I often bake this loaf for breakfasts topped with cream cheese or sliced thin as a snack with fresh fruit. It also doubles beautifully as a dessert, especially when warmed up and served with a scoop of vanilla ice cream. For family reunions or brunches, I make a double batch — it disappears in minutes at my house, trust me! If you’ve enjoyed classics like banana bread or pumpkin bread, this Nutella Swirl version offers a playful spin that’s a little unexpected but totally irresistible.
How do you make Nutella Swirl Zucchini Bread?
Quick Overview
This recipe is quick and straightforward: you start by prepping your zucchini and dry ingredients separately, then mix your wet ingredients, combining everything carefully to keep the bread tender. The key special touch? Swirling Nutella into the batter before baking to create that gorgeous marbled look and sneakily delicious flavor pockets. It’s a dreamy balance of quick prep and wow-worthy results that’ll have you coming back for seconds—and maybe even thirds. The best part is, everything comes together in one bowl, and the bake time lets you catch up on your favorite podcast or clean up the kitchen while it does its thing.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour – I usually use unbleached flour from my local mill for the best texture
- 1 teaspoon baking soda – makes sure the bread rises light and fluffy
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon – optional, but I love the warm spice it adds
- 2 large eggs – room temperature for smooth mixing
- ¾ cup granulated sugar – balanced sweetness, but feel free to reduce if you prefer less
- ½ cup vegetable oil or melted coconut oil – helps keep the bread moist
- 1 teaspoon vanilla extract – for that subtle depth of flavor
- 1 ½ cups grated zucchini – firm, fresh zucchini is key here; I never peel mine
For the Filling:
- ¾ cup Nutella – slightly warmed for easier swirling
For the Glaze (Optional):
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream – adjust for desired consistency
- ½ teaspoon vanilla extract or a pinch of espresso powder for extra depth
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick spray, then line it with parchment paper if you want an extra-easy lift-out after baking. I always do this step—even if I’m in a hurry—because it makes slicing so much cleaner and easier later. Pro tip: Give your pan a light dusting of flour if you want extra confidence that nothing sticks.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until everything’s well combined and uniform. This step might feel simple but trust me, it’s the foundation for the perfect crumb and even rise. I like to sift the flour for an airier texture but it’s absolutely fine to whisk it really well instead.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs and sugar together until a bit fluffy and pale—this step makes the bread tender. Then add the oil and vanilla extract, stirring to combine everything smoothly. Once that’s done, fold in the grated zucchini. I always squeeze out a little of the extra moisture before mixing it in, so the bread isn’t too soggy, but don’t stress if it’s a bit juicy; that’s part of what keeps it nice and moist.
Step 4: Combine
Pour the wet ingredients into the dry and gently fold together with a spatula until just combined. The batter will be thick but don’t overmix—you’ll see just a few flour streaks here and there, and that’s totally fine. Overmixing can make the bread tough, and no one wants that—soft and tender is what we’re after!
Step 5: Prepare Filling
Warm your Nutella slightly in the microwave (about 15-20 seconds) until it’s loose enough to swirl easily but not too hot. This makes the swirling process effortless. If you don’t warm it, it’s harder to get beautiful swirls and you might end up mixing it into the batter too much.
Step 6: Layer & Swirl
Pour half the batter into the prepared pan, then dollop half the Nutella all over in spoonfuls. Add the remaining batter on top, then the rest of the Nutella in spoonfuls again. Using a butter knife or skewer, gently swirl the Nutella through the batter in a figure-8 or circular motion until you see pretty marbling. Don’t overdo it; you want pockets of Nutella that melt in every bite, not a chocolate mixture.
Step 7: Bake
Bake for 50-60 minutes, starting to check around the 50-minute mark. Insert a toothpick into the center—when it comes out mostly clean with maybe a few moist crumbs (but no wet batter), it’s done. Every oven’s a little different, so use this test over timing alone. If the bread starts browning too quickly, tent loosely with foil.
Step 8: Cool & Glaze
Let the bread cool completely in the pan on a wire rack—this makes slicing much tidier. Once cool, whisk together your powdered sugar, milk, and vanilla (or espresso) to create a smooth glaze. Drizzle over the loaf and let it set before cutting. The glaze adds just enough sweetness and shine without overpowering the star of the show: Nutella.
Step 9: Slice & Serve
Use a serrated knife to slice gently; this helps keep the crumb intact. Serve warm or at room temperature. My favorite way is with a little butter spread on top or a scoop of whipped cream for a cozy afternoon treat. Leftovers reheat beautifully wrapped in foil or just pop it in the toaster oven for a warm-up.
What to Serve It With
For Breakfast: Pair this Nutella zucchini bread with a bold, fresh brewed coffee or a frothy latte. It’s a weekend morning favorite at my house, served with fresh berries and a little Greek yogurt for balance.
For Brunch: Elevate it by slicing and plating alongside soft scrambled eggs, crispy bacon, and maybe a mimosa or fresh-squeezed orange juice. It’s one of those recipes that look fancy but is totally fuss-free.
As Dessert: Warm a slice and top with vanilla ice cream or a dollop of mascarpone cream. If you’re feeling fancy, sprinkle with toasted hazelnuts or a pinch of sea salt for a caramelized nut twist.
For Cozy Snacks: Cut into bite-sized pieces, serve with warm milk or a glass of cold milk—this one disappears in minutes when my kids come home from school. Sometimes I just fork it up and eat directly; no shame here!
Growing up, my family would always have zucchini bread on hand during the summer when zucchinis were overflowing from the garden. Adding Nutella makes it feel like a little celebration of the season’s bounty mixed with a familiar, comforting indulgence. You really can’t go wrong with any of these serving ideas, but my personal favorite is a warm slice fresh from the oven with just a whisper of butter melting on top.
Top Tips for Perfecting Your Nutella Swirl Zucchini Bread
Zucchini Prep: Always grate fresh zucchini and pat it dry with a clean towel or cheesecloth if it feels super moist. Too much water can weigh down the bread and make it dense or soggy, which I’ve learned the hard way. I don’t usually peel mine because the skin adds nice color and nutrients, but if your zucchinis are on the larger side and have tougher skin, peeling is fine.
Mixing Advice: Fold the ingredients gently and don’t be tempted to rush—overmixing is a common mistake that creates a tough loaf. The batter will look lumpy and thick; that’s exactly how I want it! It took me time to stop worrying about perfect smoothness.
Swirl Customization: When swirling the Nutella in, use a light hand and a narrow tool like a skewer for the prettiest marbling. Spreading the Nutella too much ends up blending the flavor rather than creating distinct pockets. And if you want to experiment, try adding a pinch of instant espresso powder to your Nutella before swirling for an earthy note.
Ingredient Swaps: You can swap all-purpose flour for a 1:1 gluten-free blend with xanthan gum—I’ve tested it and it turns out moist and delicious, though the crumb is a bit denser. I also once tried almond milk instead of oil (reducing sugar just a hair) and the crumb came out even creamier and subtly nutty, which was a fun twist.
Baking Tips: Oven temperatures can be tricky—use an oven thermometer if you can. If your oven runs hot, lower the temp to 325°F and extend baking time slightly. The loaf is done when a toothpick has just a few moist crumbs attached. Any slower baking helps keep it tender. I bake mine on the middle rack for the most even heat.
Glaze Variations: For a dairy-free version, thin powdered sugar with orange juice or almond milk for the glaze—this adds brightness that complements the chocolate. If you want a richer glaze, stir in a bit of melted butter or cream cheese. My go-to is vanilla with a touch of espresso, but feel free to get creative with cinnamon or cacao powder too.
Storing and Reheating Tips
Room Temperature: Store your fully cooled zucchini bread in an airtight container or tightly wrapped in plastic wrap for up to 3 days. I like keeping it on the counter rather than the fridge so it stays soft and fresh. Just avoid humid spots because that can make it soggy.
Refrigerator Storage: If you prefer cold snacks or want it to last longer (about 1 week), wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. The bread stays good but sometimes firms up a bit, so I always warm slices briefly before serving.
Freezer Instructions: Wrap the loaf tightly with plastic wrap and then again in foil or put it in a freezer-safe bag. It’ll keep beautifully for up to 3 months. To thaw, warm the wrapped bread at room temperature for a few hours, or thaw slices individually in a toaster oven or microwave for a few seconds. It tastes just like fresh this way!
Glaze Timing Advice: If you’re storing for longer than a day or freezing, I recommend adding the glaze fresh after thawing. It keeps the bread moist and the glaze from cracking or getting soggy. For next-day serving, glaze right before slicing.
Frequently Asked Questions
Final Thoughts
This Nutella Swirl Zucchini Bread really is one of those feel-good recipes that I’ve come back to over and over, especially when I want to treat my family without spending hours in the kitchen. It’s sneaky enough to get a little veggie goodness in, but feels completely indulgent with those warm, gooey Nutella ribbons running through each slice. I love how it smells while baking—the nutty-chocolate aroma fills the whole house and draws everyone in. If you enjoy this, you might also want to check out my banana Nutella muffins or the classic zucchini bread recipe I swear by on busy mornings. Seriously, don’t be shy—grab a loaf pan, that jar of Nutella, and give this one a go. Can’t wait to hear how yours turns out! If you try it, let me know in the comments below, and feel free to share your own delicious twists or family secrets. Happy baking, friends!
Nutella Pop Tarts
Ingredients
Main Ingredients
- 2 pie crusts refrigerated pie crusts store-bought or homemade
- 1 cup Nutella
- 1 egg yolk egg yolk for egg wash
- 1 teaspoon water for egg wash
- 2 tablespoons Turbinado sugar for sprinkling
Instructions
Preparation Steps
- Preheat oven to 350°F.
- Lightly dust a work surface with flour and roll out one pie crust to about 1/8-inch thickness. Repeat with the second crust.
- Cut out 6 to 8 rectangles (about 2 inches wide by 3 inches tall) from each pie crust. You can reroll dough scraps to make additional tarts.
- Transfer the rectangles to a baking sheet lined with parchment paper, leaving 2 inches between each.
- Spread about 1 heaping tablespoon of Nutella on half of the rectangles.
- Using a fork, lightly prick a couple of holes on 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 them.
- Whisk the egg yolk with water in a small bowl and brush the mixture over each pop tart.
- Sprinkle turbinado sugar on top of each tart.
- Bake the pop tarts for 13 to 15 minutes or until golden brown.
- Let cool for a few minutes before serving.
