Moist Nutella Swirl Zucchini Bread Your Kids Will Devour

You know that feeling when your garden explodes with zucchini, and suddenly you’re drowning in them? Yeah, that was me last summer—until I discovered the magic of Nutella swirl zucchini bread. It’s the superhero of summer baking: it rescues your zucchini surplus and makes everyone at the table happy (especially the kids who spot those chocolatey swirls).

I’ll never forget the first time my niece saw me swirling that Nutella ribbon into the batter—her eyes got huge, like I’d revealed the secret to all things delicious. Now she begs to “help” every time, which mostly consists of licking the Nutella spoon, but hey, that’s half the fun. This recipe reminds me of baking with my grandma, sneaking chocolate chips into everything we made “just because.”

What I love most is how this Nutella swirl zucchini bread makes veggies downright irresistible. The zucchini keeps it incredibly moist (no one will guess there are greens in there), while the Nutella creates those beautiful marbled layers that make it look like you spent hours decorating. And the best part? It comes together in one bowl with stuff you probably have in your pantry right now.

Why You’ll Love This Nutella Swirl Zucchini Bread

Listen, I wouldn’t steer you wrong—this Nutella swirl zucchini bread is absolutely worth making your kitchen a little messy for. Here’s why:

• Moist-as-can-be texture: The zucchini keeps this loaf soft and tender for days (if it lasts that long!). No dry crumbs here—just pure, cozy bite after bite.
• One-bowl wonder: I hate dishes more than anyone—that’s why this moist Nutella quick bread mixes up in a single bowl. Minimal cleanup, maximum deliciousness.
• Freezer-friendly magic: This is the ultimate freezer-friendly zucchini loaf. Wrap slices individually and grab one whenever a craving hits—they thaw perfectly.
• Kid-approved secret veggie: The zucchini practically disappears into the bread while keeping it moist. The Nutella swirl? Total kid magnet—they’ll never suspect the green stuff!

Honestly, even my “I don’t like zucchini” uncle asks for seconds of this one. That’s how good it is.

Ingredients for Nutella Swirl Zucchini Bread

This Nutella swirl zucchini bread comes together with simple pantry staples—the magic is in how you use them! Here’s what you’ll need:

• Zucchini: 2 cups grated zucchini, packed (about 1 medium zucchini)
• Dry ingredients:
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
• Wet ingredients:
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
• For swirling: 1/2 cup Nutella, slightly warmed (about 15 seconds in microwave)

Ingredient Notes & Substitutions

A few pro tips from my many test batches: Squeeze that zucchini! After grating, wring it out in a clean towel to remove excess water—this prevents a soggy loaf. For gluten-free folks, almond flour works but may need extra binding (try 1/4 tsp xanthan gum). Allergy alert? Sunflower seed butter makes a killer nut-free swirl. If you’re exploring meal delivery options, many services offer fantastic flour blends perfect for adapting this recipe. And yes—you can sneak in some whole wheat flour (replace up to half) if you’re feeling virtuous, but trust me, the Nutella makes up for it!

How to Make Nutella Swirl Zucchini Bread

Okay, let’s get baking! The beauty of this Nutella swirl zucchini bread is how ridiculously easy it comes together—just one bowl and some enthusiastic stirring. Here’s how I make it:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan really well—I use this trick where I swipe a dab of butter with a paper towel, getting into all the corners. Trust me, you don’t want that beautiful swirl to stick!
2. In a large bowl (I use my favorite blue ceramic one), whisk together the grated zucchini, flour, both sugars, oil, eggs, vanilla, baking soda, salt, and cinnamon. Don’t overmix—just stir until the flour disappears. A few lumps are totally fine!
3. Pour half the batter into your prepared pan. Now the fun begins—drop spoonfuls of warmed Nutella over the batter. Using a butter knife, make figure-eight motions through the batter to create those Instagram-worthy swirls. Don’t overdo it though—three or four passes max keeps the swirls distinct.
4. Repeat with the remaining batter and Nutella. Bake for 50-60 minutes. The top should be golden, and a toothpick inserted near the center should come out with just a few moist crumbs (not wet batter). Your whole kitchen will smell like chocolatey heaven!
5. Let it cool in the pan for exactly 10 minutes—this helps it set without sticking. Then, run a knife around the edges and transfer to a wire rack. Now comes the hardest part: waiting for it to cool enough to slice!

Step 1: Prep Your Zucchini

Here’s my secret for perfect zucchini prep: Use the medium holes on your box grater—not too fine (or it disappears), not too thick (or you’ll get crunchy bits). After grating, squeeze the zucchini in a clean kitchen towel until it stops dripping. You’ll be amazed how much water comes out! Dry-ish zucchini means moist-but-not-soggy bread.

Step 3: Swirling Technique

Want those bakery-perfect swirls? Warm your Nutella slightly—just 15 seconds in the microwave makes it pourable but not runny. Use a teaspoon to dollop it evenly across the batter layer. Then pretend you’re drawing cursive “e’s” with a butter knife—gentle swooping motions that leave some Nutella ribbons intact. The key? Stop swirling while you still see distinct chocolate streaks!

Expert Tips for Perfect Nutella Swirl Zucchini Bread

After testing 12 batches (and yes, my family was VERY willing taste-testers), I’ve discovered all the secrets to Nutella swirl zucchini bread that looks stunning and tastes even better. Here are my battle-tested tips:

Stop stirring sooner than you think! Overmixing develops gluten, making your bread tough. Stir just until the flour disappears—a few lumps are fine. They’ll work themselves out in the oven. Pro tip: When adding dry ingredients, I count to 20 stirs max. Any more and you risk hockey-puck texture.

Altitude adjustments: Living in Denver taught me high-altitude baking tricks. If you’re above 3,000 feet, reduce baking soda to 3/4 tsp and add 2 Tbsp extra flour. Bake at 375°F for better rise since things dry out faster up here.

The toothpick lie: Don’t trust a clean toothpick! It often means you’ve overbaked. Pull your loaf when the tester shows moist crumbs—the carryover heat finishes the job. I wait for three things: golden crust, pulling away from pan edges, and that spring-back when lightly pressed.

Swirl success secret: Chill your Nutella spoon before swirling—cold utensils create sharper lines. And for picture-perfect slices? Refrigerate the baked loaf 30 minutes before cutting. Those marbled layers will look professionally done!

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What started as a zucchini rescue mission became my most-requested recipe. Follow these tips, and your Nutella swirl zucchini bread will be foolproof every time.

Storage and Freezing Instructions

Here’s the beautiful thing about this Nutella swirl zucchini bread—it stays delicious for days and freezes like a dream! At room temp, it keeps fresh wrapped in foil for up to 3 days (if it lasts that long). I usually stash half in the fridge wrapped tightly in plastic—it stays moist for a week. For freezer magic, slice the cooled loaf and place parchment paper between each piece before bagging. Frozen slices thaw in minutes at room temp, but my sneaky trick? Pop a frozen slice straight into the toaster oven for 5 minutes—the edges get crisp while the center stays blissfully soft.

Nutella Swirl Zucchini Bread Variations

Once you’ve mastered the basic Nutella swirl zucchini bread (and wow, have you ever!), it’s time to play with flavors! My favorite tweak? Chopped walnuts stirred right into the batter—they add this amazing crunch that contrasts with the soft crumb. Feeling exotic? Swap cinnamon for cardamom (just 1/4 tsp—it’s potent!) for a floral twist that pairs beautifully with chocolate. Sunflower seed butter makes a fantastic nut-free swirl—just warm it like you would Nutella. Want to make this part of your meal planning routine? Bake a double batch and freeze one loaf—future you will be so grateful when those zucchini start piling up again!

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Nutrition Information

Just a quick heads up—nutrition varies based on ingredients and brands you use. These values are rough estimates per slice since we all slice our bread a little differently! The zucchini adds nutrients while keeping it moist, and that Nutella swirl? Well, let’s just call it “essential vitamins.” Wink!

Nutella Swirl Zucchini Bread FAQs

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There you have it—my tried-and-true solutions for Nutella swirl zucchini bread dilemmas. Still have questions? Drop me a comment below—I read every one while nibbling on a slice!

More Zucchini Recipes to Try

If you loved this Nutella swirl zucchini bread, wait until you try my lemon-glazed zucchini muffins—they’re like sunshine in baking form! Or for something savory, my crispy zucchini fritters disappear faster than I can fry them. Honestly, once you start cooking with zucchini, you’ll find ways to sneak it into everything. Happy baking!

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Nutella Swirl Zucchini Bread

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A moist quick bread swirled with Nutella for an eye-catching, kid-friendly treat that freezes well and mixes in one bowl.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 1 loaf (10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups grated zucchini
• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup Nutella

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Instructions

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mix grated zucchini, flour, sugars, oil, eggs, vanilla, baking soda, salt, and cinnamon until combined.
3. Pour half the batter into the prepared pan. Drop spoonfuls of Nutella on top, then swirl with a knife.
4. Add the remaining batter and repeat the Nutella swirl.
5. Bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

• Use a box grater to shred zucchini finely.
• Freeze slices for up to 3 months.
• Serve warm with a glass of milk.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 20g
• Sodium: 220mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg