Zucchini and Avocado Bread Recipe

5 from 9 votes

This Avocado Bread recipe is made with zucchini and olive oil. Full of delicious flavors and a whole lot of nutrients to boot, it has a lovely soft texture inside and a light crust outside.

Prep Time20

Cook Time1

Cooling30

Total Time1 50

Course: Breakfast, Snack

Cuisine: American

Keyword: desserts for breakfast, great for brunch, unique avocado recipes

Servings:

Calories: 206kcal

Author: Valentina K. Wein

Equipment

Ingredients

¼ cup plus 2 tablespoons olive oil
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons cinnamon
1 teaspoon allspice
1 teaspoon kosher salt (use half the amount if you use table salt)
½ cup granulated sugar
⅔ cup ripe avocado, mashed
1 tablespoon pure vanilla extract
2 large eggs
2 cups grated zucchini, drained

US Customary - Metric

Instructions

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 olive oil OR line the bottom with parchment paper. For the parchment, imagine you’re wrapping a gift. Place pan upside down, lay a parchment paper on top and fold the it to fit tightly over the corners. Then turn the pan over and insert the folded parchment inside. 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 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. If you oiled the pan, 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. If you used parchment, you can likely lift it out of the pan with it to place it on a cooling rack.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition