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.
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
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 350°F 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!
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