To make nutella:

Place hazelnuts onto a large baking sheet and roast in 350 degree pre-heated oven for 10 minutes.  Remove and let cool for 10 minutes.  While hazelnuts are cooling, remove seeds and soak dates in water for 15 minutes.

Place hazelnuts onto a soft kitchen towel and fold over, gently moving hazelnuts around with your hands until most of their skin falls off.  Discard skins and place hazelnuts into a high-speed blender.  Using the same baking sheet, pour chocolate morsels onto its surface and place in oven for a few minutes or until chocolate softens/melts.  Remove from oven and scrape chocolate into the blender using a soft rubber spatula.  Add soaked dates, oil, syrup, coconut milk, vanilla, and salt to the blender.  Blend on low for a few seconds increasing speed to high until mixture is smooth.

To make cake:

Place grated zucchini onto a few paper towels.  Cover with more towels and gently press as much water from the zucchini as you can.  You want the zucchini to be dry before adding to bread batter.  Set aside.

Add flour, baking powder, and salt into a medium mixing bowl.  In a separate bowl, combine ingredients for the wet mixture using a whisk. Pour wet mixture into the dry mixture and whisk together until fully incorporated.  Fold in shredded zucchini using a rubber spatula.

Line a baking pan or spring form pan with parchment paper.  Pour bread mixture into the pan, smoothing out to all corners.  Carefully spoon nutella around the surface of the bread mixture.  Using a butter knife, place it vertically into the batter and stir the nutella into the mixture.  This will create beautiful streaks in the bread batter.

Bake at 350 degrees for 30-35 minutes. Remove from oven and let cool before serving.