Nutella-Swirled Zucchini Breakfast Cake

• 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.

unsalted butter, allpurpose, ground cinnamon, baking soda, ubc, zucchini, ubc, eggs, sugar, vanilla, ubc, nutella

Taken from tastykitchen.com/recipes/breakfastbrunch/nutella-swirled-zucchini-breakfast-cake/ (may not work)