If you’re looking for a unique twist on classic quick breads, this Zucchini and Avocado Bread Recipe is absolutely a must-try. It’s a deliciously moist loaf that combines the fresh, subtle flavors of zucchini with the creamy richness of avocado, delivering a perfect tender crumb that stays soft for days. This bread is not only a fantastic way to sneak some extra veggies into your diet but also boasts a wonderful balance of warm spices and natural sweetness. Whether you’re baking it for a cozy brunch or an afternoon snack, it’s bound to become one of your new favorites in the kitchen.

Ingredients You’ll Need

Two halves of a ripe avocado are shown on a wooden surface. The left half has a large brown seed in the middle, surrounded by smooth, creamy light green flesh with a darker green edge near the skin. The right half shows the empty seed space, revealing even, soft yellow-green flesh inside with a slightly darker green outline near the skin. The skin is dark green and rough. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Zucchini and Avocado Bread Recipe lies in its simple yet carefully selected ingredients. Each one plays a crucial role—flour for structure, avocado for moisture, zucchini for freshness, and warm spices for that irresistible aroma.

¼ cup plus 2 tablespoons olive oil: Adds moistness and a subtle fruity flavor to the bread.
2 cups all-purpose flour: The foundation that gives the bread its tender crumb and structure.
½ teaspoon baking powder: Helps the bread rise and get that perfect fluffy texture.
½ teaspoon baking soda: Works with the acid in the avocado and zucchini to lighten the bread.
1½ teaspoons cinnamon: Infuses the loaf with warm, comforting spice notes.
1 teaspoon allspice: Adds depth with a subtle blend of clove, cinnamon, and nutmeg flavors.
1 teaspoon kosher salt: Balances the sweetness and highlights other flavors (reduce salt if using table salt).
½ cup granulated sugar: Provides just the right amount of sweetness without overpowering.
⅔ cup ripe avocado (mashed): A creamy, natural fat booster that keeps the bread moist and tender.
1 tablespoon pure vanilla extract: Enhances the overall flavor with a hint of sweetness.
2 large eggs: Bind the ingredients together and contribute to the bread’s structure.
2 cups grated zucchini (drained): Adds moisture and a fresh vegetable punch while keeping the bread light.

How to Make Zucchini and Avocado Bread Recipe

Step 1: Set the Oven and Prep the Pan

Start by preheating your oven to 350°F. Greasing your pan properly is key, so use a pastry brush to coat a 9-inch loaf pan with olive oil for an even, non-stick surface. If you prefer, line the pan’s bottom with parchment paper—imagine wrapping a gift as you fold the parchment snugly over the corners for a perfect fit. This step ensures your bread comes out cleanly and looks beautiful when it cools.

Step 2: Make the Batter

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, mix the olive oil, sugar, mashed avocado, and vanilla extract until you achieve a smooth, creamy mixture. Adding eggs one at a time, fully incorporate them before folding in the grated zucchini that has been gently squeezed to remove excess moisture. Carefully combine the dry ingredients with the wet; mix just until everything comes together to keep the bread tender and light.

Step 3: Bake

Pour your batter into the prepared loaf pan and slide it into the oven. Let it bake for about an hour, or until the top is beautifully golden brown and starts cracking just a little. The aroma at this point will have your kitchen smelling like a cozy bakery, and that’s when you know you’re close to a treat!

Step 4: Cool

Patience is important here. Let your zucchini and avocado bread cool in the pan for about 15 minutes. If you used olive oil to grease the pan, run a dull knife around the edges to loosen it and then transfer the loaf to a cooling rack, flipping it gently. If parchment lined the pan, you can simply lift the bread out with it. Allow the bread to cool completely or at least for another 15 minutes before slicing for the cleanest cuts and fullest flavor experience.

How to Serve Zucchini and Avocado Bread Recipe

A loaf of sliced zucchini bread with a light brown, slightly rough crust and a moist, dense interior showing small green zucchini bits and tiny nut pieces throughout is arranged on a white plate, each slice stacked slightly on top of the other in a diagonal row; in the background, there is a half avocado with a visible pit, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the rustic charm of this bread by spreading a thin layer of softened butter or cream cheese on top. For a fresh touch, sprinkle with a little cinnamon sugar or even add a smear of honey for natural sweetness. If you’re feeling adventurous, a dollop of avocado spread would echo the lovely flavors inside the loaf.

Side Dishes

This bread pairs wonderfully with a steaming cup of tea or freshly brewed coffee for a relaxed morning. For more hearty occasions, serve alongside a fresh salad or bowl of soup. The subtle savory hints in the bread make it a versatile complement to many dishes.

Creative Ways to Present

Transform your zucchini and avocado bread into bite-sized treats by cutting into small squares and topping each with whipped cream cheese and sliced strawberries for an elegant appetizer. Or, toast slices lightly and make decadent sandwich bases filled with savory ingredients like smoked turkey or roasted vegetables for lunch with a twist.

Make Ahead and Storage

Storing Leftovers

After baking and cooling, store leftover bread wrapped tightly in plastic wrap or an airtight container at room temperature. It will stay fresh and delicious for up to 3 days, making it a fantastic option for quick grab-and-go snacks or breakfast.

Freezing

This Zucchini and Avocado Bread Recipe freezes beautifully. Slice the bread before freezing and separate slices with parchment paper in a freezer bag. When ready to enjoy, thaw slices overnight in the fridge or warm them quickly in a toaster or oven for a fresh-out-of-the-oven taste anytime.

Reheating

To bring leftover bread back to life, wrap slices in foil and heat in a 325°F oven for about 10-15 minutes. Alternatively, a quick pop in the toaster will crisp up the crust while keeping the crumb moist, bringing out the bread’s delightful flavors once more.

FAQs

Can I substitute all-purpose flour with whole wheat flour?

Whole wheat flour can be used for a nuttier taste and added fiber, but keep in mind it may make the bread denser and slightly drier. You might want to start by replacing half the flour with whole wheat and see how you like the result.

Is it necessary to drain the zucchini?

Yes, draining the zucchini is important to prevent the bread from becoming too wet and dense. Gently squeezing out excess water after grating keeps the texture just right.

Can I use another type of oil?

Olive oil adds a lovely flavor, but other mild oils like avocado oil or sunflower oil will work well too. Avoid strongly flavored oils like coconut unless you want a different taste profile.

How ripe should the avocado be?

Choose ripe avocados that are soft to the touch but not mushy. They should mash easily to lend creaminess without adding too much extra moisture to the batter.

Can I add nuts or chocolate chips?

Absolutely! Chopped walnuts, pecans, or a handful of chocolate chips make fantastic additions that add texture and flavor. Just fold them in with the zucchini before baking.

Final Thoughts

I promise that once you try this Zucchini and Avocado Bread Recipe, it will quickly become a staple in your baking repertoire. Moist, flavorful, and subtly spiced, it’s a delightful way to enjoy fresh produce with a twist. Whether for breakfast, an afternoon pick-me-up, or a thoughtful homemade gift, this bread delivers joy in every bite. Give it a whirl—you won’t regret it!

Zucchini and Avocado Bread Recipe

Ingredients You’ll Need