Zucchini Avocado Bread Recipe is packed with delicious flavors and a lot of nutrients. It has a soft texture, and is made with olive oil.
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.
Inspiration
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, but was inspired to create something. Once I made this super delicious Avocado Zucchini Bread and my scrumptious Double Chocolate Avocado Cookies, I got with the program.
The avocado and olive oil are the “fat” in this recipe. And guess what — it’s the good kind of fat!
What does Zucchini Avocado 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 Zucchini Avocado Bread?
It would be lovely for breakfast with coffee, on a brunch buffet, or for an afternoon snack.
Making this tasty 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!
You might also like this Avocado Banana Bread from I am a Food Blog.
P.S., it is so yummy toasted for about 1 minute under the broiler, and served warm with a bit of butter!
A few more avocado recipes 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 be 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 350°F 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
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!!!
Sippitysup says
Lots of butter! GREG
CCSuffolk says
Fantastic!Will definitely give it a try.I’m sure the kids would love it:)
amee says
Just made this last night. this was so yummy. Enjoying it this morning! You can really taste the avocado, which surprised me!
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!
valentina says
Thanks Jayme! The shake sounds interesting! When in Morocco! 😉 xo
Quyen - Kitchen Runway says
Valentina!! 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
This 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
Megan, I adore cool Fall days baking! Cool outside, and warm and aromatic in the kitchen! 🙂
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!
valentina says
Yay! So happy you enjoyed it! 🙂
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!
Adam @ Maki Zavelli says
Oh yeah, gotta try this one!
Lentil Breakdown 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.
JESSIE says
How can i make this Gluten Free? I really want to try this! (:
Thanks.
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
Aubrey Tejada says
Can I bake in muffin tins instead of loaf pans?
valentina says
Hi Aubrey, Yes you can (lined with muffin papers)! Enjoy! 🙂
Chris says
Can i use allons flour instead of all purpose flour?
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.
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.
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! 😀
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.