Avocado Zucchini Bread


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.

Looking for more avocado or zucchini recipes?



Avocado Zucchini Bread

Ingredients:
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

Directions:
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.

Drizzle over bread or serve on the side to dip bread in.


Shared on-
Crazy for Crust- Crazy Sweet Tuesday

Comments

  1. says

    Avocados have become a staple on my grocery list too. I crave them so often, and a lot of times will eat half of one with salt and a spoon for lunch! This bread looks so good, I bet the avocado makes it so moist!

  2. says

    Can’t wait to try this! We are loving avocado season right now and this is something totally different than we’re used to. Sounds delicious!

  3. says

    I’ve been meaning to use avocado in baked goods and haven’t tried it yet…this recipe is perfect because I have TONS of zucchini growing in my garden and need a place to put it all! Great recipe, excited to try it!

  4. Tina says

    I had an avocado sitting on the table and fresh zucchini given to me at work. Perfect timing! I made this yesterday and my boyfriend loved it. Thanks for a great recipe.

  5. De says

    Would like to know if we could also see the nutrition information for these great ideas. My son has type 1 diabetes and I need to know this to balance his numbers.

    Thank you!

  6. frank says

    I doubled this recipe, I had it in the oven up to 15 minutes longer than it was supposed to be and it still wasn’t cooked through. I turn down the oven to 325 and cooked another additional 15 minutes but it still came out under done. Followed the recipe 100% correctly. Not sure what happened. Any ideas??

  7. frank says

    We will be trying it again as soon as our next avocados ripen! Until then, we will make “French toast” with the bread

  8. Patricia says

    Just made Avocanana muffin tops last week which were DELICIOUS (that’s avocado and banana). Can’t wait to try this combination, it looks yummy!

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