Avocado Zucchini Bread With Olive Oil

You know I love avocados, right?  I love them with a bit of sea salt and a spoon. I love them in salads, salsas, and sandwiches, too.  What’s not to love?

Well, lately avocados have been turning up in all sorts of unexpected recipes:  brownies, cakes, cookies, to name a few.  I wasn’t really sold on this idea.  At least I wasn’t until I made this super delicious Avocado Zucchini Bread!  The avocado creates a wonderfully soft texture to the bread, and it’s fantastic!

The avocado and olive oil are the “fat” in this recipe.  And guess what — it’s the good kind of fat!  Yay! And yum!

Making this bread is a delightful way to spend a lazy Sunday afternoon.  I know,  because it’s how I spent mine. ;-)  The house smells wonderful, and you’ll have this comforting bread for days . . . for breakfast or brunch, a quick snack, or for dessert!

And P.S.,  it is so yummy toasted (for about 1 minute under the broiler) and served warm with a bit of butter!

Avocado Zucchini Bread With Olive Oil

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: Makes 2 (approximately 7-inch) loaves

Recipe

1/4 cup, plus 2 tablespoons olive oil

1/2 cup granulated sugar

1 tablespoon vanilla extract

2/3 cup very ripe, puréed avocado

2 eggs

2 cups grated zucchini, drained

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/4 teaspoons cinnamon

3/4 teaspoon all spice

  1. Preheat the oven to 350 F, and prepare 2 (approximately 7-inch) loaf pans by brushing them with a thin coat of olive oil. Set them aside.
  2. In a medium-sized mixing bowl, combine the olive oil, sugar, vanilla, and puréed avocado. Use a whisk or a fork to mix it until it's very smooth.
  3. Add the eggs and mix until they are fully incorporated.
  4. Fold in the grated zucchini and combine.
  5. Now sift in the flour, baking powder, baking soda, salt and spices, and stir just until everything is evenly blended. (Do not over mix!)
  6. Divide the batter evenly between the two pans and bake in the preheated oven until the top is golden brown, and beginning to crack, about 30 minutes.
  7. Let the bread cool in the pans for about 5 minutes. Use a dull knife to go around the edges of the bread to ensure it's loose, and then cool the bread for at least another 20 minutes on a cooling rack.

Notes

You can purée the avocado simply by mashing it with a fork until it's smooth. Or, once it's combined with the oil, sugar and vanilla, you can use a hand/immersion blender to purée it.

Looking for more interesting ways to use avocados? You'll love Avocado Butter!

http://cookingontheweekends.com/2011/08/avocado-zucchini-bread-with-olive-oil/

Some more of my favorite avocado recipes:
Avocado Butter
Avocado Fries with Agave Chipotle Yogurt Dip
Grapefruit Avocado Salad with Pistachios and Blue Cheese
Guacamole with Key Limes and Roasted Corn
Strawberry-Avocado Salsa

 

Update – August 27, 2012

I brought this bread to a summer Food Bloggers L.A. meeting — it was all about summer zucchini and tomatoes!

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Comments

  1. says

    thank you – I have 2 avocados sitting on the counter and i’m thinking what am i going to make with these. i am going to make this TODAY and post a comment when i’m done. thanks!!!

  2. says

    It’s fun to use ingredients in new ways. Regarding avocados, in Morocco they make avocado shakes with dates, milk and other fruit. My husband loves them but I can’t wrap my head around drinking avocado! Baking with avocado should definitely add creaminess. The bread looks delicious!

  3. says

    I made this last night, and it’s delicious! It’s not too sweet, and the flavor’s subtle and rich. I love fact that it’s all “good” fats, too. I’ll be making this again!

  4. says

    Just what I need! We have zucchini in the garden and 10,000 avocado trees! Perfect! Looking forward to meeting you at Camp Blogaway! And I hear you may be coming to our Avocado Sisters’ Retreat too!

  5. says

    Hi Valentina! I enjoyed this bread very much today, and now I am sold on the idea of avocados in baked goods and milkshakes! I must confess: I snuck a few pieces to take home with me. Sssshhhh.

    • valentina says

      Hi Jessie, I’ve never tested a gluten-free version of this bread — but here’s what I think will work . . .
      1) Substitute the 2 cups AP flour with 1-3/4 cup AP gluten-free flour or brown rice flour (I like Bob’s Red Mill or if you’re near a Trader Joe’s, they just started selling an AP gluten-free flour that’s great).
      2) Use 1 teaspoon baking soda and omit the baking powder.
      3) Add 1/4 teaspoon Xanthan gum.

      I hope it works out well — I’ll try this soon myself. Let me know how it goes, and thanks for visiting my site! :-) ~Valentina

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