Nutella Glazed Chocolate Zucchini Bread. Is it a quick bread? Is it chocolate cake? The easy method says it's a quick bread but it is so incredibly rich, moist and decadent it looks and tastes just like chocolate hazelnut cake. The recipe makes two loaves-one for you and one for gift giving!
I developed this chocolate zucchini bread recipe because I still had extra squash after making my Zucchini Pineapple Bread but wanted something a little more indulgent. I knew that shredded zucchini acts like mashed banana in banana bread to make it tender.
It's a bit early for hazelnut recipes in the summer, maybe, 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 summer squash is available year round so this is perfect for gift giving during Christmas! I made the loaves below for one of Scott's closings (He's a mortgage guy).
I just put them in a clear plastic gift bag and tied a green ribbon around it. Voila! Who wouldn't want to receive this little bag of chocolatey goodness!
Since zucchini is abundant in the summer, make some zucchini bread for Mothers Day, Fathers Day, 4th of July, and birthdays! I'd love to have a birthday cake made from this batter!
What's the difference in summer squash and winter squash?
The easy answer is summer squash is harvest in the summer months. Although they're called winter squash, they are typically harvested in the fall months.
Southern Living has a guide to summer and winter squash that includes 14 kinds of squash.
Zucchini is on sale in grocery stores this summer and is abundant in farmers markets. My squash plants in my garden look so good!
I overlooked one squash hidden under the huge leaves and when I discovered it, it was as big around as a baseball bat or bigger! I only used a portion of this squash to make a batch of this zucchini bread-shredded and froze the rest.
If you're a purist and not a chocolate-lover, try my Pineapple Zucchini Bread.
Can I make it without Nutella?
Yes. If you don't have Nutella hazelnut spread or just prefer chocolate zucchini bread, just leave it out of the bread and glaze. For the glaze, you might need to add an extra teaspoon of half-n-half or milk for the perfect drizzling consistency.
Other bread and squash recipes you may love
If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to give the recipe a rating of 5 stars if you love it!
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Nutella Glazed Chocolate Zucchini Bread
- 8x4 loaf pans
- 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 to large 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 half and half or whole milk plus 1 or 2 teaspoons, if needed
- 1 tablespoon Nutella hazelnut spread
- 2 tablespoons chopped toasted hazelnuts or pecans (optional)
- Preheat oven to 350°
- Lightly grease two 8x4 or 9x5 loaf pans with cooking spray, baking spray, butter, or shortening.
- 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 the prepared 8x4-inch loaf pans or two 9x5 loafpans. Bake for 45 minutes for the 8x4 loaf pans and 40 to 45 minutes for the 9x5 pans or until a toothpick inserted in the center comes out almost clean. Let cool 15 minutes in the pan on a wire rack.
- Remove bread from pan and let cool completely on a wire rack.
- Combine powdered sugar and cocoa in a medium bowl, making sure there are no lumps remaining. Gradually stir in the half and half or milk until smooth. Add Nutella spread and stir until smooth.
- Spoon glaze over bread, allowing it to drip over the sides; sprinkle
- with hazelnuts, if desired. Let stand 15 minutes before serving for the glaze to set.