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Zucchini Banana Nutella Swirl Loaf

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This zucchini banana nutella swirl loaf is the perfect veggie and fruit packed loaf that everyone is sure to love!
Zucchini banana nutella swirl loaf from @sweetphi

Everyone needs a good zucchini loaf recipe to turn to when zucchini season is in full swing, and this combination with bananas and a nutella swirl is mine! It is naturally sweetened (meaning no sugar is added and the sweetness comes from the ingredients used) and is even better the next day or even a few days later, because the sweetness really develops over time from the bananas. And because it is naturally sweetened one can have an extra piece, right? You’ll be craving this for breakfast, snacks, dessert…it’s sheer deliciousness without the guilt, because hey-there’s fruit and veggies in it!

Shredded zucchini for zucchini nutella swirl loaf from @sweetphi

Even though zucchini season is usually mid summer (at least that’s what it is here in Wisconsin) it was a late start to the season and at the farmers market they are still selling buckets of zucchini for super cheap, so I’m all about incorporating them into recipes. And while zucchini is amazing to use in savory dishes (like this zucchini turkey lasagna or as a pizza topping) I recently discovered how much I truly LOVE zucchini in sweet dishes. It started when I made Monique from Ambitious Kitchen’s recipe for skinny zucchini banana chocolate chip muffins, I fell in love with those muffins.

Zucchini banana nutella swirl loaf ingredients from @sweetphi

The subtle sweetness, the way they’re super moist, the fact that they’re delicious and at the same time that they’re on the healthy side – just everything about them! So after making them something like five times, I tweaked the recipe slightly by adding nutella and turning it into a loaf and oh my goodness, same deliciousness but in loaf form!

Zucchini banana nutella swirl loaf recipe from @sweetphi

You know how there are just those people you meet and instantly like? Monique was definitely one of those people for me. After meeting her at the ChiTown Retreat earlier this year I was drawn to her blog and wealth of information on nutritious ingredients in health recipes that actually taste good! I got to try her chocolate chip coconut flour pumpkin bars that she was recipe testing and I could literally not stop eating them, so it’s no wonder that this zucchini banana nutella swirl loaf, an adaptation of one of her recipes, came out so good!

Zucchini banana chocolate loaf from @sweetphi

If you’re in the mood for a sweet treat that is on the healthier side, look no further than this loaf! Another aspect of this recipe that I love is that freezes really well, so if you have a few extra pieces just wrap them in plastic wrap and freeze, then you can enjoy them at a later time!

Yield: 12 slices

Zucchini Banana Nutella Swirl Loaf

Zucchini Banana Nutella Swirl Loaf
Prep Time 20 minutes
Cook Time 50 minutes
Inactive Time 40 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 1 1/2 cups shredded zucchini (2 medium zucchini)
  • 2 medium bananas, ripe, mashed
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/4 cup unsweetened apple sauce (optional)
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup (4 oz.) semi-sweet bakers chocolate (or chocolate chips)
  • 1/3 cup nutella

Instructions

  • Preheat oven to 375, spray a loaf pan (9" X 5") with cooking spray and set aside.
  • Start by shredding the zucchini, I just leave the skin on, but if you prefer not to see any green flecks feel free to peel it. Let the shredded zucchini sit in a bowl for 10-20 minutes, then squeeze it and drain the liquid off, press three sheets of paper towel on top of the shredded zucchini to get additional moisture out.
  • To the shredded zucchini add the mashed bananas, honey, vanilla, egg, and apple sauce (if using) and stir until combined.
  • In a separate bowl combine the flour, baking powder, baking soda, and cinnamon, stir, then add to the dry ingredients to the zucchini/wet mixture and stir until combined.
  • In a microwave safe bowl melt the bakers chocolate (or chocolate chips), I do this by microwaving in 30 second intervals and stirring between intervals, mine usually takes 1 minute to 1 minute and 30 seconds. Remove from microwave and stir in nutella.
  • Pour zucchini batter into the prepared baking dish, then take the chocolate-nutella mixture and pour it on top of the batter and use a spatula to swirl it around.
  • Bake for 50 minutes, then turn heat off (don't open the oven) and let the loaf sit in the oven for 20 minutes. Then remove, and allow to cool, slice and enjoy!

    • Notes

    This recipe tastes best the day after baking, it gets sweeter with time.
    This recipe is adapted from Ambitious Kitchen's recipe for skinny zucchini banana chocolate chip muffins (http://www.ambitiouskitchen.com/2013/08/skinny-zucchini-banana-chocolate-chip-muffins-healthy-low-fat/)

    © Sweetphi

    Zucchini banana Nutella swirl loaf from @sweetphi

    If you make this recipe, I’d love to know! Leave a comment below or take a photo and tag me on Instagram or Facebook with #sweetphiblog or email me at sweetphiblog@gmail.com, I always love featuring your pictures on my Reader Recreations page!

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    Comments

    6. Believe it or not, even though we have tons of zucchini during the summer, we never used it in a dessert recipe before! Of course we trust your judgement AND your culinary skills, therefore we MUST try it the way you suggest!:)
      Have you guys ever tried Merenda instead of Nutella? It’s the Greek equivelant (we think Amazon sells it in the States) with a more chocolate-y taste than Nutella.
      Thank you for all those wonderful posts!
      xoxoxo

      Reply

      • Zucchini in dessert is a trend that I’ve started seeing over the last few years here in America, it’s actually really great in sweets because it takes to the flavors of the other ingredients. I have never tried Merenda, but definitely would love to as I’m such a huge fan of chocolatey spreads!

        Reply

      • I’m a believer of that as well 😉 You’ve never tried Zucchini bread before? Oh man, you’re in for a treat, it’s amazing (this one tastes like banana bread but has the extra benefit of having zucchini in it!)

        Reply

      • I am on a baking roll, the fall makes me want to be in the kitchen baking up a storm (which is what I’ve been doing 🙂 ) Thanks for the comemnt 🙂

        Reply

    10. This looks amazing, we just returned from Paris where my kids fell in love with Nutella. I have a celiacs kiddo, could you sub GF flour mix for the regular flour? Should I add anything else? I’m not a baker and definitely not a GF one. Thanks, I cannot wait to try your GF pumpkin bread too.

      Reply

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