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. Avocado Zucchini Bread is an unexpected healthy treat. It’s hearty and 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!
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.
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 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 Avocado Zucchini Bread recipe is.
Can you add nuts or chocolate?
I’m never opposed to adding chocolate chips to baked goods, and I think they’d add beautifully to this recipe.
If you’d like to add nuts, I’d suggest toasted walnut pieces or toasted pine nuts.
Recipe Tips for Avocado Zucchini Bread
- 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 this bread is delicious at room temperature, I love to toast slices and butter them lightly. Delicious!
I hope you love every last crumb of this Avocado Zucchini Bread as much as my family and I do!
More avocado and zucchini baking recipes:
- Double Chocolate Avocado Cookies
- Roasted Hatch Chile Zucchini Bread Recipe
- Gluten-Free Chocolate Zucchini Cake
- Avocado Brownies
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.
- 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 zucchini, grated, drained
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.
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.
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.
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 mintues before serving.
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