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Categories:Viewed: 38 - Published at: 6 years ago
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
Method
- Preheat oven to 325 F. Spray 9-inch cake pan with non-stick spray and set aside.
- 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.
- Into the cooled butter, whisk the grated zucchini, grated carrots, eggs, sugar and vanilla.
- 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.
- Drop the tablespoons of Nutella on top of the batter in a row. Then swirl it into the batter with a knife.
- 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.
- Bread will keep for 5 days wrapped in plastic wrap in the fridge.
- Recipe adapted from A Beautiful Mess.
