Avocado Zucchini Bread Recipe is packed with delicious flavors and a lot of nutrients. It has a soft texture, and is made with olive oil.
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You know I love avocados, right?
I love them with a bit of salt and a spoon. I love them in salads, salsas, and sandwiches, too. What’s not to love? They’re rich, creamy, tasty and packed with nutrients.
And lately avocados have been turning up in all sorts of unexpected recipes: brownies, cakes, cookies, to name a few. I didn’t know if I was really sold on this idea. At least I wasn’t until I made this super delicious Avocado Zucchini Bread and my scrumptious Double Chocolate Avocado Cookies. (You’ll love those, too.)
The avocado and olive oil are the “fat” in this recipe. And guess what — it’s the good kind of fat!
What does Avocado Zucchini Bread taste like?
The avocado adds a wonderfully soft texture to the bread, making it almost creamy.
Bread recipes with olive oil are generally super moist and light, which this is.
The flavors of both the avocado and zucchini come through, but very subtly. The olive oil and spice flavors really come through.
When to serve Avocado Zucchini Bread?
It would be lovely for breakfast with coffee, on a brunch buffet, or for an afternoon snack.
Making this Avocado Zucchini Bread recipe 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 even 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!
In addition to this awesome Avocado Zucchini Bread Recipe, here are a few more of my favorite avocado recipes for you to try:
- Avocado Butter
- Avocado Fries with Agave Chipotle Yogurt Dip
- Grapefruit Avocado Salad with Pistachios and Blue Cheese
- Guacamole with Key Limes and Roasted Cor
- Strawberry-Avocado Salsa
Packed with flavor, with a soft texture, this Avocado Zucchini Bread Recipe with Olive Oil is so delicious! It would lovely for breakfast, on a brunch buffet, or for an afternoon snack.
*Makes 2 loaves
- 1/4 cup plus 2 tablespoons olive oil
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2/3 cup very ripe avocado, puréed
- 2 large eggs
- 2 cups zucchini, grated, 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
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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.
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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.
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Add the eggs and mix until they are fully incorporated. Fold in the grated zucchini and combine.
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Now sift in the flour, baking powder, baking soda, salt and spices, and stir just until everything is evenly blended. (Do not over mix!)
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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.
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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!
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amee says
August 29, 2011 at 7:29 pmthank 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!!!
Sippitysup says
August 30, 2011 at 12:37 amLots of butter! GREG
CCSuffolk says
August 29, 2011 at 7:44 pmFantastic!Will definitely give it a try.I’m sure the kids would love it:)
amee says
August 30, 2011 at 1:45 pmJust made this last night. this was so yummy. Enjoying it this morning! You can really taste the avocado, which surprised me!
Jayme says
August 30, 2011 at 11:44 pmIt’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!
valentina says
August 31, 2011 at 12:11 amThanks Jayme! The shake sounds interesting! When in Morocco! 😉 xo
Quyen - Kitchen Runway says
August 31, 2011 at 7:07 amValentina!! I love this idea and I can’t wait to try it! I love how you think…broiler & butter!! The PERFECT way to have bread!! 🙂
megan @ whatmegansmaking says
August 31, 2011 at 11:03 pmThis bread looks so good. zucchini bread makes me think of late summer/fall- I’m so ready to spend cool fall days baking bread 🙂
valentina says
September 1, 2011 at 6:03 amMegan, I adore cool Fall days baking! Cool outside, and warm and aromatic in the kitchen! 🙂
Ha3rvey says
September 12, 2011 at 11:49 pmI 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!
valentina says
September 13, 2011 at 3:26 amYay! So happy you enjoyed it! 🙂
MImi Avocado says
April 25, 2012 at 12:25 amJust 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!
Adam @ Maki Zavelli says
May 30, 2012 at 1:16 amOh yeah, gotta try this one!
Lentil Breakdown says
August 12, 2012 at 11:15 pmHi 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.
JESSIE says
April 7, 2013 at 11:11 pmHow can i make this Gluten Free? I really want to try this! (:
Thanks.
valentina says
April 8, 2013 at 5:06 amHi 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
Aubrey Tejada says
March 9, 2014 at 7:20 pmCan I bake in muffin tins instead of loaf pans?
valentina says
March 10, 2014 at 4:48 amHi Aubrey, Yes you can (lined with muffin papers)! Enjoy! 🙂
Chris says
July 7, 2018 at 6:05 amCan i use allons flour instead of all purpose flour?
valentina says
July 7, 2018 at 10:38 amHi Chris. I’m so sorry, I’m not sure what “allons” is. Maybe you meant to say almond? Let me know and I’ll get back to you.
Archana says
February 1, 2019 at 7:11 amHi, I was wondering if I could mix oil, sugar, avocados and eggs in a blender and then add grate zucchini and other ingredients.
valentina says
February 1, 2019 at 2:23 pmHi there, Thanks so much for writing . . . I wouldn’t use a blender because it’s so powerful and I think will turn the oil into the wrong consistency. If you don’t want to do it by hand (which I totally get!), I’d use an electric mixer on a low speed. Enjoy! 😀
Archana says
February 1, 2019 at 2:41 pmDidn’t think about oil getting messed up in a blender…I’m glad I check with you.. Thanks. I’m making it right now… Really excited.