Then again, I always am.
I always have avocados in my fruit bowl. I consider it a staple item on my grocery list. The twins love them. I incorporate avocado in their smoothies and in one of their favorite pasta dishes. I just love them sliced as a light lunch with a wedge of cheese, on my eggs in the morning, well pretty much anytime.
One way I enjoy using zucchini is in zucchini bread. Who doesn’t love zucchini bread? And what could be better than incorporating fresh and creamy avocado to the bread, especially when it replaces the fat like butter or oil.
The result is a loaf of moist bread, great to serve warm with a little coconut spread on top or just simply cut a slice and enjoy alone.
You can also whip up a cream cheese glaze that adds just an extra touch to this bread, but is definitely not necessary.
If you are skeptical about baking with avocado, you need to try this not to mention it is so much better for you.
Looking for more avocado or zucchini recipes?
Avocado Zucchini Bread
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 ripe avocado, mashed
3/4 cup sugar
2 large eggs
2 large eggs
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups grated zucchini
Cream Cheese Glaze (optional):
2 oz cream cheese, softened
1/4 cup confectioners sugar
1-2 tablespoons milk
Preheat oven to 350 degrees. Spray a 9″x 5″ loaf pan with cooking spray and set aside.
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir to combine and set aside.
Using an electric mixer cream together avocado and sugar in a medium bowl. Stir in eggs one at a time. Stir in milk and vanilla.
Make a well in the center of flour mixture. Pour avocado mixture and grated zucchini in the center of flour mixture and blend until combined.
Pour into prepared loaf pan and bake for 45-50 minutes until tester comes out clean.
Cool completely before removing from pan.
In a small bowl add cream cheese, confectioners sugar and milk. Whisk until creamy. Add more milk or confectioners sugar if necessary for glaze to be thick and not watery.
Crazy for Crust- Crazy Sweet Tuesday