Zucchini-Nutella Bread

10 T butter, cut into 1/2" pieces
2 c grated zucchini
1/2 c sour cream
2 large eggs
1-1/2 tsp vanilla
2 cups flour
3/4 c plus 2 T sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 c toasted, chopped walnuts
1/2 c Nutella

Preheat oven to 350F. Spray 9x5 loaf pan with non-stick cooking spray. 

Puree the grated zucchini, sour cream, eggs and vanilla in food processor.

Sift flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer with a whisk attachment. Add butter and mix on low until blended. Add the zucchini mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Divide half the batter into a medium bowl. Stir in Nutella until combined. Alternate spoonfuls of each batter into loaf pan. Swirl gently with a knife.

Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cook for 10 minutes before turning out onto wire rack to cool completely.