Bake Ahead Zucchini Bread with Nutella® hazelnut spread
INGREDIENTS for 10 servings
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1 cup flour
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½ cup whole wheat flour
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1 tsp baking soda
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1 tsp baking powder
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½ tsp salt
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1 tsp ground cinnamon
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¼ cup buttermilk
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¼ cup vegetable oil
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1 tsp vanilla extract
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¼ cup brown sugar
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2 eggs
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1 cup finely shredded zucchini
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10 tbsp Nutella® hazelnut spread, 1 tbsp per serving
METHOD
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STEP 1Pre-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.
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STEP 2
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.
