This recipe is a simple and tasty twist on Zucchini Bread. I just started out with a basic moist and flavorful Zucchini Bread recipe from Paula Deen and then swirled into the batter one of my favorites; creamy, smooth and chocolately Nutella. The combination of the Zucchini and Nutella was simply delicious and very delightful. If you like Chocolate Chip Zucchini Bread, then you will enjoy this!
Zucchini Nutella Swirled Bread:
Makes 3 Mini Loaves
-1 1/2 cups plus 2 tablespoons all-purpose flour
-3/4 teaspoon salt
-1/2 teaspoon ground nutmeg
-1 teaspoon baking soda
-1/2 teaspoon cinnamon
-1 1/2 cups sugar
-1/2 cup vgetable oil
-2 eggs, beaten
-1/3 cup water
-1 cup grated zucchini
-6 tablespoons Nutella
Preheat oven to 350 degrees F. Spray 3 mini loaf pans with non-stick cooking spray and set aside. Mix dry ingredients in a large bowl. In a seperate bowl, mix wet ingredients; fold into dry. Divide batter evenly into prepared pans and top each loaf with 2 tablespoons of Nutella. Swirl the Nutella into the Zucchini batter with a knife. Bake for about 35-45minutes, or until done.
*Note: This could also be made into 1 regular-sized loaf pan.*
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