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.