Nutella-Swirled Zucchini Breakfast Cake

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.