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.
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!
- all-purpose flour - You can also use Cup4Cup Gluten-Free flour.
- baking powder - If you don’t bake regularly, it’s a good idea to check to be sure your baking powder is still good. To do so, pour a couple of tablespoons of boiling water over about ¼ teaspoon of the baking powder. If it starts to fizz, it’s still good.
- baking soda - Like the baking powder, If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
- olive oil - Regular of extra virgin.
- avocado - For this recipe we want the avocado to be soft but not too soft. There should be just a little give when you press gently on the skin.
- zucchini - Choose firm zucchini with blemish-free, vibrant green skin.
- pure vanilla extract
(See recipe card below for quantities.)
- 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.)
- As I mentioned above, you can substitute the regular all-purpose flour with Cup4Cup Gluten-Free flour.
- While avocado bread is delicious at room temperature, I love to toast slices and butter them lightly.
- This is perfect for a quick breakfast, or on a brunch buffet table.
More Avocado and Zucchini Baking Recipes
- Double Chocolate Avocado Cookies
- Roasted Hatch Chile Zucchini Bread Recipe
- Gluten-Free Chocolate Zucchini Cake
- Avocado Brownies
Making it Ahead and Storing it
Yes, you can make this avocado bread ahead of time.
- Room temperature. In a tightly sealed container, the bread can be kept at room temperature for about two days.
- Refrigerator. In a tightly sealed container, the cake can be stored in the refrigerator for up to a week. (Note that it will not be as moist when stored in the fridge.)
- Freezer. Wrapped tightly, you can store it for about a month in the freezer. Defrost it overnight in the refrigerator the day before you want to serve it.
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 walnuts, pecans or pine nuts.
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 zucchini avocado bread recipe is!?
How to Make it
- Preheat the oven to 350°F, grease a 9-inch loaf pan with 1½ teaspoons of olive oil, and line the bottom with parchment paper.
- Combine the flour, baking powder, baking soda, cinnamon, allspice and salt.
- Combine 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. Fold in the grated, drained zucchini and combine.
- Add the dry mixture to the wet mixture and stir only long enough to combine.
- Pour the batter in the prepared pan.
- Bake 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. Gently turn it over and continue to cool for about 15 more minutes before serving.
I hope you love every last crumb of this as much as my family and I do!
Zucchini Avocado Bread
- 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 remaining ¼ cup plus 2 tablespoons of 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, drained zucchini and combine. (To drain the zucchini, squeeze it gently in your hands over the sink.)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. Gently turn it over and continue to cool for about 15 more minutes before serving.
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