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    Home > Breads > Nutella Glazed Chocolate Zucchini Bread

    Nutella Glazed Chocolate Zucchini Bread Is it a cake or a bread? You decide.

    June 13, 2019 by gritsandgouda 2 Comments

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    Jump to Recipe

    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!

    Glazed Nutella Chocolate Zucchini Bread is so rich and moist it could also be called cake! So easy. No mixer needed.

    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.

    Chocolate loaf of bread with ganache drizzled over with chopped hazelnuts sprinkled
    Nutella Glazed Chocolate Zucchini Bread made in a 9x5 pan will be less rounded on top but tastes just the same.

    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!

    Glazed Nutella Chocolate Zucchini Bread is so rich and moist it could also be called cake! So easy. No mixer needed. Perfect for gift giving. Wrapped in a clear gift bag with lime green ribbon

    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.

    woman holding zucchini as big as a baseball bat

    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

    2 Ingredient Biscuits

    Honey Bread Pudding 

    Vidalia Onion Cornbread

    Sausage and Summer Squash Casserole

    How to Make Southern Fried Yellow Squash

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    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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    chocolate zucchini bread pinterest image
    Glazed Nutella Chocolate Zucchini Bread is so rich and moist it could also be called cake! So easy. No mixer needed.
    Print Recipe
    5 from 2 votes

    Nutella Glazed Chocolate Zucchini Bread

    Nutella Glazed Chocolate Zucchini Bread. Is it a quick bread? Is it chocolate cake? The 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!
    Prep Time15 mins
    Cook Time45 mins
    Cool time15 mins
    Total Time1 hr
    Course: Breakfast, Dessert, Snack
    Servings: 16 servings
    Calories: 293kcal
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 6
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    Equipment

    • 8x4 loaf pans

    Ingredients

    • 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

    Nutella Glaze:

    • 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)

    Instructions

    • 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.

    Nutella Glaze

    • 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.

    Notes

    The loaves baked in 9x5 loaf pans will not be as tall and rounded on the top as the 8x4 loaf pans but tastes just the same!
    Shortcuts:
    Use baking spray that contains flour in the spray if you typically grease and flour your pans.
    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!

    Nutrition

    Calories: 293kcal
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

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    Reader Interactions

    Comments

    1. Peggy Nunes [email protected]

      June 17, 2021 at 9:22 pm

      Can't wait to try this!

      Reply
      • gritsandgouda

        June 18, 2021 at 8:25 am

        Let me know how you like it and share a pic on social media so we can see using #gritsandgouda!

        Reply

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    Hi y'all! I’m Kathleen. I love sharing my Southern shortcut recipes with you! I’m a food stylist, cookbook author, and former test kitchen director living in a charming small town in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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