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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


  • 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.  

  • 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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