Zucchini Bread Recipe with Nutella® Hazelnut Spread

This is our favorite tried-and-true Zucchini Bread Recipe that’s guaranteed to be tender, moist, and flavorful. Perfect for breakfast, this zucchini bread can be made the night before.

This post is sponsored by Nutella® hazelnut spread, but all opinions are my own.

Shortly after Hubby and I started dating, we established our mutual adoration of quick breads.

That’s what foodies do; we effortlessly glide past the small talk and and dive into what really matters – food. Not just food, but really good food.

Needless to say, throughout the past 17 years together, we’ve baked up countless quick breads for breakfast and managed to get our entire family to join in our kitchen antics. Which explains the vast collection of quick breads on this blog. Do what you love…love what you do…something like that.

Last year, we thought we’d up our game by planting a couple of baby zucchini plants in our tiny garden. We were shocked when our two humble plants rapidly morphed into unstoppable zucchini growing machines that took over the entire garden [clearly, we aren’t experienced gardeners.]

Our largest squash was half the size of our 4th grader. Granted, the kid is on the small side, but still.

Good thing we’re fully into zucchini around here. Nobody complained about the various zucchini bread recipes we tested out for breakfast. After many [many] zucchini breads, this one still emerged as our favorite zucchini bread in all the galaxy.

This zucchini bread recipe yields an ultra moist crumb and incredible flavor.

Just when we thought it couldn’t get any better, this is what happened when we added a bit of Nutella® hazelnut spread…

This zucchini bread + Nutella® hazelnut spread = very happy morning.

This is one of those flavor combinations that’s destined to be an instant hit. Your family and friends will think you’re genius once they’ve tasted this delightful fusion.

It’s what people call jaw-dropping.

Deliciously mind blowing.

In my case: where have you been all my life?

How to make amazing zucchini bread

We use plenty of fresh zucchini; about 3 medium-small zucchini.
Using a fine grater, grate the fresh zucchini and press out all excess moisture so the texture comes out perfectly
Use melted coconut oil, which helps the bread come out moist and soft
Two teaspoons of ground cinnamon provide an amazing aroma
Use an equal amount of baking soda and baking powder, resulting in a tender crumb
Pure vanilla extract imparts a wonderful aroma to zucchini bread
A half teaspoon of salt gives so much flavor to any quick bread
Don’t forget a bit of Nutella® hazelnut spread; 1 TB is perfect, as a little goes a long way

We adore spreading just a bit of Nutella® hazelnut spread onto our slices of zucchini bread, pancakes, waffles, and toast. It’s the perfect little addition to our breakfast spread.

Nobody will be mad if you do the same.

In fact, you’ll likely be asked to put this recipe on repeat.

Why we love this zucchini bread recipe:

You get to use 3 whole zucchinis in one loaf of bread
Nobody minds that there’s veggies in their breakfast, as they reach for seconds
Even kids love this zucchini bread. Tried and true.
This zucchini bread can be completely made the night before and served the next morning
It’s ultra tender, moist, and flavorful
It uses coconut oil and less sugar than most zucchini bread recipes
Leftovers (if you’re lucky to have any) taste amazing
This zucchini bread freezes incredibly well

Happy baking, Friends 😊

Zucchini Bread Recipe

Author: chewoutloud
Prep Time: 20 min
Cook Time: 50 min
Total Time: 1 hour 10 minutes
Yield: 1 9x5 loaf 1x
Category: Breakfast
Method: Bake
Cuisine: American

Description

This is our favorite tried-and-true Zucchini Bread Recipe that’s guaranteed to be tender, moist, and flavorful. Perfect for breakfast, this zucchini bread can be made the night before.

Scale

Ingredients

2/3 cup granulated sugar
1 large egg
2 tsp pure vanilla extract
1/2 cup melted coconut oil
1 1/2 cups freshly shredded zucchini (about 3 medium-small ones)
1 1/2 cups all purpose flour
2 tsp ground cinnamon
1/2 tsp table salt
1/2 tsp baking soda
1/2 tsp baking powder
1 TB Nutella® hazelnut spread per serving

Instructions

Preheat oven to 350F with oven rack on lower middle position. Grease and flour a 9×4 inch loaf pan. Set aside.
In a large bowl, whisk together the sugar, egg, vanilla extract, and oil.
Place shredded zucchini in a fine mesh colander and press out all excess moisture (I use a spatula to firmly press until all moisture is drained.) Add zucchini to the egg mixture and stir until well combined.
In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder until well combined. Using a rubber spatula, gently fold wet mixture with dry mixture just until no white flour streaks remain; do not over work the batter. Use rubber spatula to transfer batter evenly into greased/floured pan.
Bake 45-55 minutes uncovered, or just until a toothpick inserted in center comes out almost clean, with a few tender crumbs attached. Let bread cool in pan on wire rack. Gently loosen with a sharp knife and remove bread from pan. Serve with Nutella® hazelnut spread.

Notes

*Bread can be made the night before and cooled at room temp overnight. This bread also freezes well; wrap airtight and freeze for up to several weeks.