Nutella-Swirled Zucchini Breakfast Cake Recipe

Name: Nutella-Swirled Zucchini Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Unsalted Butter, melted; 1-1/2 cup All-purpose Flour; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Baking Soda; 1/4 teaspoons Fine Sea Salt; 1 cup Grated Zucchini; 1/4 cups Grated Carrots; 2 Large Eggs; 1 cup Granulated Sugar; 1 teaspoon Pure Vanilla Extract; 1/4 cups Chopped Dark Chocolate; 3 Tablespoons Nutella

Servings: persons

1/2 cups Unsalted Butter, melted
1-1/2 cup All-purpose Flour
1 teaspoon Ground Cinnamon
1/2 teaspoons Baking Soda
1/4 teaspoons Fine Sea Salt
1 cup Grated Zucchini
1/4 cups Grated Carrots
2 Large Eggs
1 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
1/4 cups Chopped Dark Chocolate
3 Tablespoons Nutella

1
Preheat oven to 325 F. Spray 9-inch cake pan with non-stick spray and set aside.
2
Place the melted butter in a large mixing bowl to cool and set aside. In a separate smaller bowl, whisk together the flour, cinnamon, baking soda, and salt.
3
Into the cooled butter, whisk the grated zucchini, grated carrots, eggs, sugar and vanilla.
4
Pour the dry ingredients into the wet ingredients and stir until just combined. Do not over-mix! Fold in the chopped chocolate and spread batter into the prepared pan.
5
Drop the tablespoons of Nutella on top of the batter in a row. Then swirl it into the batter with a knife.
6
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven. Let it cool in the pan for 10 minutes, then loosen the edges from the pan with a knife and remove it. Transfer bread to a cooling rack to cool completely.
7
Bread will keep for 5 days wrapped in plastic wrap in the fridge.
8
Recipe adapted from A Beautiful Mess.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, melted, 1-1/2 cup All-purpose Flour, 1 teaspoon Ground Cinnamon, 1/2 teaspoons Baking Soda, and more.

Yes, Nutella-Swirled Zucchini Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nutella-Swirled Zucchini Breakfast Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions