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Holiday recipe

Bake Ahead Zucchini Bread with Nutella®

Eat your veggies.

The best way to eat your veggies is to bake them into a bread! Add a cup of shredded zucchini to this delicious bake-ahead bread recipe and serve it with a tablespoon of NUTELLA® hazelnut spread.

2 h 30 min
Bake Ahead Zucchini Bread with Nutella® hazelnut spread

INGREDIENTS for 10 servings

  • 1 cup flour

  • ½ cup whole wheat flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ¼ cup buttermilk

  • ¼ cup vegetable oil

  • 1 tsp vanilla extract

  • ¼ cup brown sugar

  • 2 eggs

  • 1 cup finely shredded zucchini

  • 10 tbsp Nutella® hazelnut spread, 1 tbsp per serving


  1. Bake Ahead Zucchini Bread with Nutella® hazelnut spread - Step 1
    STEP 1

    Pre-heat oven to 350° F. 

    Grease the bottom of a standard 8” x 4” loaf pan with shortening or non-stick spray.

    In a large bowl, whisk together whole wheat and all-purpose flours, baking powder, baking soda, salt, and cinnamon.

    In a separate medium bowl, whisk together eggs, buttermilk, oil, vanilla, and sugar. Whisk thoroughly then fold in the zucchini

    Pour the wet ingredients into the dry ingredients, and stir until combined.  

  2. Bake Ahead Zucchini Bread with Nutella® hazelnut spread - Step 2
    STEP 2

    Pour the batter into the prepared pan and bake for 50 minutes, until a skewer inserted in the middle comes out clean.

    Let cool completely, about 1 hour, before slicing. Cut loaf into 10 slices and spread slice with 1 tablespoon of NUTELLA® hazelnut spread. Serve with a glass of milk and a side of fruit.

    Tip: Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.


Palm oil in Nutella®
Good to know

We have a 100% RSPO Certified and Segregated palm oil supply chain and we are committed to work towards no deforestation.

Cocoa in Nutella®
Good to know

The cocoa we buy comes from Rainforest Alliance Certified farms.

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