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Zucchini and Avocado Bread Recipe

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3.8 from 41 reviews

  • Author: Ava
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Zucchini and Avocado Bread recipe is a moist, flavorful loaf that combines the natural creaminess of ripe avocado with the subtle earthiness of freshly grated zucchini. Enhanced with warm spices like cinnamon and allspice, this bread offers a unique twist on classic quick breads, making it perfect for breakfast, snack, or dessert. With olive oil as the healthy fat and no butter, it delivers rich taste with wholesome ingredients.

Ingredients

Wet Ingredients

  • ¼ cup plus 2 tablespoons olive oil
  • ⅔ cup ripe avocado, mashed
  • 1 tablespoon pure vanilla extract
  • 2 large eggs

Dry Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon kosher salt (use half if using table salt)
  • ½ cup granulated sugar

Produce

  • 2 cups grated zucchini, drained

Instructions

  1. Set the oven and prep the pan: Preheat your oven to 350°F (175°C). Use a pastry brush to grease a 9-inch loaf pan with olive oil or line the bottom with parchment paper. To fit the parchment perfectly, place the pan upside down, lay the parchment on top, fold the edges neatly over the corners, then turn the pan right side up and tuck the parchment inside. Set aside for later use.
  2. Make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. In a separate mixing bowl, combine the olive oil, sugar, and mashed avocado; whisk until very smooth. Add the eggs to the wet mixture and mix thoroughly until fully incorporated. Fold in the grated, drained zucchini gently to combine without overmixing. Finally, add the dry ingredients to the wet, stirring just until combined to ensure a tender crumb.
  3. Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for about 1 hour, or until the top is golden brown and starts to crack. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  4. Cool: Allow the bread to cool in the pan for 15 minutes. If the pan was greased, run a dull knife around the edges to loosen the bread, then carefully invert it onto a cooling rack. Gently flip the bread to right side up and cool for an additional 15 minutes before slicing. If using parchment paper, you can lift the bread out along with the paper onto the rack to cool.

Notes

  • Make sure to drain the grated zucchini thoroughly by squeezing it over the sink; excess moisture can make the bread soggy.
  • Using ripe avocado adds moisture and healthy fats while keeping the bread tender.
  • You can substitute all-purpose flour with whole wheat flour for a nuttier flavor but may need to adjust liquid amounts.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/zucchini-and-avocado-bread-recipe/