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!
Some more of my favorite avocado recipes:
Avocado Fries with Agave Chipotle Yogurt Dip
Grapefruit Avocado Salad with Pistachios and Blue Cheese
Guacamole with Key Limes and Roasted Corn
Update – August 27, 2012
I brought this bread to a summer Food Bloggers L.A. meeting — it was all about summer zucchini and tomatoes!