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Zucchini Avocado Bread Recipe

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This Zucchini Avocado Bread recipe is packed with delicious flavors and a whole lot of nutrients to boot. It has a lovely soft texture inside and a light crust outside.sliced loaf of avocado zucchini bread

Zucchini Avocado Bread is an unexpected healthy treat. It’s healthy enough for breakfast, and sweet enough for dessert.

And of course, it’s delicious enough for any time.

Avocados seem to turn up in all sorts of unexpected recipes: brownies, cakes and cookies, to name just a few.

I didn’t know if I was really sold on this idea until I made my scrumptious Double Chocolate Avocado Cookies.

I’ve always been curious about avocado bread recipes, so I was inspired to make this one with zucchini. And my family and I really love it!
<Baked Avocado Zucchini Bread in loaf pan

What do avocados and zucchini do in baking?

In addition to adding wonderful nutrients, both the avocado and zucchini help to create a moist, soft texture in baked goods.

Avocado

  • While the flavor of the avocado is almost indistinguishable, it makes baked goods rich and almost creamy.
  • Since avocado has fat (the good kind!), you can use it as a substitute for butter and oil — or use a combination of both. Less butter and/or oil, which takes away a few calories.

Zucchini

  • Zucchini is naturally moist and in many ways it’s similar to oil in its baking characteristics, so it always makes for a moist luscious bread.

So you can imagine how amazingly moist this zucchini avocado bread recipe is.

stack of several slices of avocado zucchini bread

Can you add nuts or chocolate?

Absolutely.

I’m never opposed to adding chocolate chips to most baked goods, and I think they’d add beautifully to this recipe.

If you’d like to add nuts, I’d suggest toasted walnut, pecans or toasted pine nuts.

Recipe Tips

  • It’s important that the avocado you use is ripe. It should be very soft, but not so soft that the interior is brown. It’s best to mash it with a fork before adding it to the batter. It should be as smooth as possible. It will likely still have tiny lumps in it, which is okay.
  • The recipe says the zucchini should be “drained.” This means that after you grate it, you should squeeze it gently in your hands over the sink, and then add it to the batter. (The water content in zucchini is quite high.) 

While avocado bread is delicious at room temperature, I love to toast slices and butter them lightly. Delicious!

one toasted, buttered slice of avocado bread

I hope you love every last crumb of this as much as my family and I do!

More avocado and zucchini baking recipes:

sliced loaf of avocado zucchini bread

Zucchini Avocado Bread

Valentina K. Wein
This Avocado Zucchini Bread Recipe is packed with delicious flavors and a whole lot of nutrients to boot. It has a lovely, soft texture inside and a light crust outside.
5 from 8 votes
Print
Prep Time 20 mins
Cook Time 1 hr
Cooling 30 mins
Total Time 1 hr 50 mins
Course Breakfast, Snack
Cuisine American
Servings 10
Calories 217 kcal

Ingredients
 
 

  • ¼ cup plus 2½ tablespoons olive oil, divided
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • ½ cup granulated sugar
  • ⅔ cup ripe avocado, mashed
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 2 cups grated zucchini, drained

Instructions
 

  • Set the oven and prep the pan. Preheat the oven to 350°F. Use a pastry brush to grease a 9-inch loaf pan with 1½ teaspoons of the olive oil, and line the bottom with parchment paper. Set aside.
  • Make the batter. In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, cinnamon, allspice and salt. Set aside.
    In another bowl, combine the olive oil, sugar, mashed avocado, and vanilla. Use a whisk or a fork to mix it until it's very smooth. Add the eggs and mix until they are completely blended in. Then fold in the grated zucchini and combine.
    Now add the dry mixture to the wet mixture and stir only long enough to combine.
  • Bake. Pour the batter in the prepared pan and bake in the preheated 350°F oven until the top is golden brown, and beginning to crack, about 1 hour.
  • Cool. Let the bread cool in the pan for about 15 minutes. Use a dull knife to go around the edges of the bread to ensure it's loose, and then invert bread onto a cooling rack. Genlty turn it over and continue to cool for about 15 more minutes before serving.

Notes

Calorie count is only an estimate.
Keywords desserts for breakfast, great for brunch
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Comments

  1. amee 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!!!

    Reply

  4. Jayme 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!

    Reply

  7. Ha3rvey 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!

    Reply

  8. MImi Avocado 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!

    Reply

    • valentina says

      Hi 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.

      Reply

  14. Archana says

    Hi, I was wondering if I could mix oil, sugar, avocados and eggs in a blender and then add grate zucchini and other ingredients.

    Reply

    • valentina says

      Hi 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! 😀

      Reply

      • Archana says

        Didn’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.

        Reply

    • valentina says

      Thanks, Angie. You’re the queen baker from what I can tell, so that’s a big compliment from you. 🙂 ~Valentina

      Reply

  16. Jeff the Chef says

    What a great idea! I love avocado and always have them on-hand. I love the idea of doing unusual things with them – like making chocolate pudding or brownies … and now a quick bread! But I usually wind up just eating them with a spoonful of bacon jam or even just a sprinkling of salt. I’m going to have to make sure to set a few aside for this bread, though, because it looks like a marvelous breakfast.

    Reply

    • valentina says

      Thanks, Jeff. So excited about your comment because I’ve never thought to have a jam with avocado, and it sounds delicious. Not sure why I haven’t thought about it because I love them with fresh fruit. Hope you like the bread! Stay well. 🙂 ~Valentina

      Reply

  17. Dawn - Girl Heart Food says

    I know I would love this, Valentina! It looks super flavourful and sounds healthy too! A big, thick slice of this would go over so well right now with my cuppa coffee 🙂 Have a great week ahead!

    Reply

  18. Marissa says

    I love zucchini bread, but have never thought to add avocado. I bet it gives the bread such a luxurious texture!! So excited to try this!

    Reply

  19. 2pots2cook says

    So true ! We all need healthy and hearty food these days; good loaf of bread is really what we all need ! I hope everything is all right with you and your family dear ! Stay safe 🙂

    Reply

    • valentina says

      Thank you, my friend. We’re all hanging in there. I hope you and your family are as well. One thing is for sure, I can’t keep out of the kitchen. And it’s mostly for snacking! 😉 ~Valentina

      Reply

  24. David @ Spiced says

    What a fun idea to make zucchini bread using avocados! This sounds like a delicious snack, and we were just talking the other day about planting a zucchini plant in the garden this year. I’ll have to hang on to this recipe for sure!

    Reply

    • valentina says

      Zucchini are one of the few things I can successfully grown in the yard. 🙂 Thanks, David. Enjoy. ~Valentina

      Reply

  25. Dolores says

    Can the loaf pan be lined with parchment inboth directions with an overlap so it’s easier to remove from the pan?

    Reply

  26. Eha says

    Altho’ I am not a baker for lack of time and often health issues . . . this one truly attracts and will be tried ! It is quite odd that almost all our beautiful avocados of so many different kinds are Australian-grown but our season begins in late autumn and goes thru’ the winter . . . perchance generally warmer temperatures . . . we squirm when we get down to mid teens Centigrade in winter 😉 !!!

    Reply

    • valentina says

      Hi Eha! If only we could combine our avocado seasons and have them be perfect all year. Thank you for visiting, enjoy and stay warm! 🙂 ~Valentina

      Reply

  27. Vicky Bond says

    I can’t have all purpose flour, l have diverticulitis, can l substitute the flour with almond flour in these recipes? Thanks
    Vicky

    Reply

    • valentina says

      Hi Vicky. Thanks for writing in. You have a couple choices here . . . First, you can use a gluten-free all-purpose flour, like Cup4Cup. (It contains cornstarch, white & brown rice flour, milk powder, tapioca flour, potato starch & xanthan Gum.) This would be an even substitution and should work well. If you can’t have that flour either, unfortunately a straight switch will not work with almond flour because it won’t bind the ingredients. However, you can try it if you separate the eggs, and whip the whites to stiff peaks and fold them in just before adding the batter to the pan. This will add a lot of air which will help the bread rise. (I haven’t tested the recipe this way, but I think it could work.) I have a couple of quick bread recipes which use this method that you might like, and looking at them will help you see how to do it. One is Almond Butter Bread, and the other is Macadamia Honey Bread. I hope this is helpful. I’d love to hear how it goes if you try it. Warmly, Valentina

      Reply

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