Glazed Nutella Zucchini Bread. Is it a bread? Is it a cake? The method is a quick bread but it is so incredibly rich, moist and decadent it looks and tastes just like a cake. You decide.
I developed this recipe because I still had extra zucchini after making the Zucchini Pineapple Bread but wanted something a little more indulgent and knew that shredded zucchini acts like mashed banana in banana bread to make it tender.
It’s a bit early for hazelnut recipes but Nutella is in season all year long if you ask me! I had a few hazelnuts in the freezer so they are perfect to sprinkle on top for a crunch to go with the silky smooth hazelnut glaze. Almonds would be yummy sprinkled on top, too!
Zucchini is starting to go on sale in grocery stores this summer and is abundant in farmers markets. My squash plants in my garden still do not have blossoms. I got a late start planting this year because Winter in Alabama decided to hang around through the beginning of Spring.
Is it a quick bread or a chocolate cake? You decide.
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/3 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3 cups shredded zucchini 2 medium zucchini
- 1/4 cup Nutella hazelnut spread
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mini semisweet chocolate chips
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa
- 1 tablespoon Nutella hazelnut spread
- 1 tablespoon half and half or whole milk
- 2 tablespoons chopped toasted hazelnuts
Preheat oven to 350°
In a large paper plate or medium bowl, whisk together flour, sugars, cocoa, baking soda,
baking powder, and salt. I like to use a large, rimmed paper plate for the dry ingredients
so I only have to wash one bowl.
Whisk eggs or stir with a fork in a large bowl. No mixer needed for this recipe.
Press zucchini between paper towels to pat dry, then add to the eggs in the bowl. Add
Nutella, oil and vanilla and stir well. Add mini chocolate chips and stir well.
Add dry ingredients to the zucchini mixture and stir until dry ingredients are
moistened. Spoon batter into two 8x4-inch loaf pans. Bake for 45 minutes or until a
toothpick inserted in the center comes out clean. Let cool 15 minutes in the pan on a wire
rack. Remove bread from pan and let cool completely on a wire rack.
stirring until smooth. Spoon glaze over bread, allowing it to drip over the sides; sprinkle
with hazelnuts. Let stand 15 minutes before serving.
I like to use a paper plate to combine all the dry ingredients because you can bend it to direct it into the bowl without spilling it and also there's the fewer dishes to wash!