You could say I have been on a bit of an avocado kick lately.
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.
I have been harvesting at least five or six zucchini from our garden a day. So I am trying to keep up on utilizing them before they go to seed. That means I am cooking with zucchini often. I love it, and so does the family so it is not going to waste.
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.
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Hi there, I'm Jennifer! Thanks so much for stopping by. I'm a busy mommy of twins and head chef of Casa de Dempsey. I love to cook using fresh ingredients with common items on hand for fresh and easy family friendly meals. Learn More