Avocado Zucchini Bread Recipe

Packed with flavor, with a soft texture, this Avocado Zucchini Bread Recipe with Olive Oil is so delicious! It would lovely for breakfast, on a brunch buffet, or for an afternoon snack.

*Makes 2 loaves

Course Breakfast, Snack
Cuisine American
Keyword desserts for breakfast, great for brunch
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 14
Calories 154 kcal
Author Valentina K. Wein


  • 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


  1. 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.
  2. 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.
  3. Add the eggs and mix until they are fully incorporated. Fold in the grated zucchini and combine.

  4. Now sift in the flour, baking powder, baking soda, salt and spices, and stir just until everything is evenly blended. (Do not over mix!)
  5. Divide the batter evenly between the two pans and bake in the preheated oven until the top is golden brown, and beginning to crack, about 30 minutes.
  6. 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.

Recipe Notes

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!