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
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 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
- 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.
- 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.
- Add the eggs and mix until they are fully incorporated.
- Fold in the grated zucchini and combine.
- Now sift in the flour, baking powder, baking soda, salt and spices, and stir just until everything is evenly blended. (Do not over mix!)
- 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.
- 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.
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!
©2012 Cooking On The Weekends/BlazingBright, Inc.
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!