Nutella Swirl Zucchini Bread | Tasty Tuesday | Kayla Kitts Photography

Tasty Tuesday!

I can't lie .. I've become a little bit obsessed with Tasty Tuesday.  It totally gives me a reason to get away from the computer a bit, bake, and one of my favorite things to do: eat!  I do admit that I'm going to need to catch up on "business posts" but for now I'm happy to bring you the oh-so-delightful:

--Nutella Swirl Zucchini Bread--




Recently, we had a fun family day at the farmers market, and picked up zucchini among a plethora of other yummies.  I had already found this recipe from The Girl in the Little Red Kitchen, and was so excited to try it out!  I mean com'n ... you can't go wrong with Nutella!!  And if you don't agree with that, we're officially not friends ;)

Kidding, kind of - not really.

Best thing about this recipe:  it makes two loaves!
I kept one for us to hoard (*insert no shame here..), and packaged up the other one for a little thank you gift.

What you'll need:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup tightly packed light brown sugar
3 cups shredded zucchini
1 cup unsalted butter, melted
3 large eggs
6 heaping tablespoons Nutella

What to do:

- Heat your oven to 350 degrees F, and grease 2 9x5 loaf pans.
- In a large bowl mix: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
- Press out excess moisture from zucchini with tea towel or colander.  (I was in a pinch and just used some paper towels .. did the job.)  Add to the flour mixture.
- Pour in the melted butter and the eggs.  (My eggs weren't quite room temp, butthay.)  Stir until well combined.
- Divide the batter between the two pans, and drop 3 heaping tablespoons of nutella on the top of the batter to each pan. (I added a bit more, ;) cause I could.)
- Using a butter knife, swirl the nutella into the batter.
- Bake for 40-45 minutes or until toothpick inserted comes out clean.
- Let cool completely in the pans on a wire each before removing.  (I may or may not be the most patient person in the world, and give it about 15 minutes.)
- Store in an airtight container for up to 5 days
- And the delightful Girl in the Little Red Kitchen says that the bread can also be frozen for up to 3 months and defrosted by leaving it on the counter to thaw.  I have yet to try that, but good info to know!! =D


Also - a little note.  I did a bit of reading, and found out that bread packages well in parchment paper (and not so well in all other things, haha!)  So, parchment paper and ribbon it was.

Enjoy!
xo
Kayla

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