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.
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 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 about 55-60 minutes until tester comes out clean.
Cool completely before removing from pan.
Cream Cheese Glaze
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.
Drizzle over bread or serve on the side to dip bread in.