Bake Ahead Zucchini Bread with NUTELLA® hazelnut spread

Bake Ahead Zucchini Bread with NUTELLA ® hazelnut spread

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.
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  • 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
  • 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.
  • 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.
Et voilà!
Bake Ahead Zucchini Bread with NUTELLA® hazelnut spread
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