If you’re on the hunt for a moist, delightfully spiced treat that sneaks in some veggies with a creamy twist, then this Zucchini and Avocado Bread Recipe is about to become your new best friend. It’s the perfect balance of earthy zucchini and rich avocado, resulting in a bread that’s tender, flavorful, and downright addictive. Whether you’re looking for a wholesome breakfast option, a comforting afternoon snack, or a unique way to impress guests, this recipe offers a delicious way to enjoy the freshness of summer squash combined with the buttery smoothness of avocado. Trust me, once you try it, you’ll be reaching for this loaf over and over again.
Ingredients You’ll Need
Gathering ingredients for this bread might seem simple, but each one plays a special role in creating the incredible flavor and texture that defines this Zucchini and Avocado Bread Recipe. From the warm spices to the tender moisture enhancers, every component is essential to the final loaf’s success.
- ¼ cup plus 2 tablespoons olive oil: Adds richness and helps keep the bread moist without overwhelming the flavors.
- 2 cups all-purpose flour: The sturdy base that gives the bread structure while staying light.
- ½ teaspoon baking powder: Helps the bread rise perfectly for a soft crumb.
- ½ teaspoon baking soda: Works with the acid in zucchini and avocado for lift and an airy texture.
- 1½ teaspoons cinnamon: Adds warm, sweet spice with a comforting aroma.
- 1 teaspoon allspice: Deepens the flavor profile with subtle hints of clove and nutmeg.
- 1 teaspoon kosher salt: Balances sweetness and enhances all other flavors (use half if using table salt).
- ½ cup granulated sugar: Provides just the right amount of sweetness without overpowering.
- ⅔ cup ripe avocado, mashed: The secret ingredient that adds creaminess and a tender crumb.
- 1 tablespoon pure vanilla extract: Brings warmth and rounds out the spice blend beautifully.
- 2 large eggs: Bind the ingredients together and contribute to the loaf’s softness.
- 2 cups grated zucchini, drained: The star vegetable that keeps the bread moist and adds a subtle earthiness.
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. This ensures your bread bakes evenly and develops that perfect golden crust. Next, grease a 9-inch loaf pan with olive oil using a pastry brush or line it with parchment paper. If you choose parchment, think of it as wrapping a present: place the pan upside down, lay the parchment on top, fold to fit the corners, then flip the pan back and tuck the paper inside. This little step makes it super easy to release the bread later.
Step 2: Make the batter
In a medium bowl, sift together your dry ingredients: flour, baking powder, baking soda, cinnamon, allspice, and salt. Meanwhile, in another bowl, whisk the olive oil, sugar, mashed avocado, and vanilla extract until silky smooth. Adding the eggs next, beat until fully incorporated. Then gently fold in the grated and well-drained zucchini, making sure all that extra water is squeezed out to avoid sogginess. Now, carefully mix in the dry ingredients just until combined — overmixing can make the bread dense, so gentle is key.
Step 3: Bake
Pour the batter into your prepared pan and slide it into the oven. Bake for about one hour, or until the top turns a lovely golden brown and begins to crack slightly. This signals that the inside is perfectly cooked but still moist. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.
Step 4: Cool
Allow the bread to cool in the pan for about 15 minutes. If you oiled the pan, run a dull knife around the edges to loosen it, then flip it onto a cooling rack. For parchment-lined pans, simply lift the bread out with the paper and set it on a rack to cool. Giving it another 15 minutes lets the bread set up wonderfully, making slicing easier and preserving that tender texture.
How to Serve Zucchini and Avocado Bread Recipe
Garnishes
A slice of this bread is delightful on its own, but a little extra flair never hurts. Spread on some homemade honey butter or a dollop of cream cheese for a creamy, tangy contrast to the spice. For a touch of freshness, sprinkle toasted nuts or a light drizzle of pure maple syrup right before serving to elevate those earthy avocado and zucchini notes.
Side Dishes
This bread pairs wonderfully with a steaming cup of coffee or chai tea for a cozy morning. It also works well alongside a savory brunch spread, complementing scrambled eggs, fresh fruit, or even a tangy yogurt parfait. Its mild spice and moist texture make it the perfect companion to light, fresh dishes.
Creative Ways to Present
For a unique twist, try slicing the bread and making mini sandwiches filled with nut butter and sliced fruit, or turn it into French toast for a luxurious breakfast treat. You can even cube it and toss it into a bread pudding, letting the zucchini and avocado add unexpected depth and moisture to your dessert.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your zucchini and avocado bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and delicious for up to three days, perfect for snacking or breakfast on the go.
Freezing
If you want to keep this gem longer, slice the bread and wrap each piece individually in plastic wrap, then place them together in a freezer bag. The bread freezes beautifully and can be stored for up to three months without losing its wonderful texture or flavor.
Reheating
When you’re ready to enjoy your frozen slices, simply thaw them at room temperature or pop them into a toaster or oven at low heat until warmed through. This brings back that fresh-baked softness and lets the lovely aromas fill your kitchen all over again.
FAQs
Can I substitute other oils for olive oil in this recipe?
Absolutely! While olive oil adds a beautiful richness with a slight fruity note, you can use vegetable oil or melted coconut oil for a more neutral flavor. Just be sure to keep the quantity the same to maintain the bread’s moistness.
Do I need to peel the zucchini or avocado before using?
No need! The skin of the zucchini and avocado won’t provide the best texture, so it’s best to peel the avocado before mashing, but you can grate the zucchini with its skin on, as long as it’s fresh and tender. This adds extra nutrients and color.
Why is it important to drain the grated zucchini?
Draining helps remove excess moisture that could otherwise make the bread soggy or affect its ability to rise properly. A gentle squeeze over the sink is enough to release unwanted water.
Can I make this bread gluten-free?
With a good gluten-free flour blend that contains xanthan gum, this recipe can be adapted. Just keep in mind the texture may differ slightly, and you might want to add an extra binding agent like flaxseed meal for the best results.
How ripe should the avocado be?
Super ripe avocados are ideal here because they mash easily and add maximum creaminess and natural sweetness. Avoid overly underripe or mushy ones for best flavor and texture.
Final Thoughts
There’s something truly special about this Zucchini and Avocado Bread Recipe that makes it stand out from the typical quick breads. It’s moist, fragrant, and packed with wholesome ingredients that you can feel great about. Whether you’re baking for your family, gifting a loaf, or simply wanting a comforting treat with a twist, this recipe will not disappoint. Give it a try and watch how quickly it becomes a beloved staple in your baking repertoire!
Print
Zucchini and Avocado Bread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This nourishing Zucchini and Avocado Bread is a delightful twist on traditional quick breads, incorporating creamy avocado and fresh zucchini for moisture and nutrition. With warm spices like cinnamon and allspice, this loaf is perfectly balanced between sweet and savory. It’s easy to prepare, baked to a golden brown crust, and offers a moist, tender crumb that’s perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- ¼ cup plus 2 tablespoons olive oil
- ⅔ cup ripe avocado, mashed
- 1 tablespoon pure vanilla extract
- 2 large eggs
- ½ cup granulated sugar
- 2 cups grated zucchini, drained
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)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan with olive oil using a pastry brush, or line the bottom with parchment paper by folding it to fit snugly over the corners, then placing it inside the pan. Set the pan aside.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, allspice, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, combine the olive oil, granulated sugar, mashed avocado, and vanilla extract. Whisk until very smooth. Then add the eggs and mix thoroughly until fully incorporated.
- Add Zucchini: Gently squeeze excess moisture from the grated zucchini over the sink to drain it well. Fold the drained zucchini into the wet mixture until combined.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing to ensure a tender texture.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 1 hour, or until the top is golden brown and begins to crack. A toothpick inserted near the center should come out clean.
- Cool the Bread: 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 invert it onto a cooling rack. If you used parchment paper, lift the bread out with the paper and place it on the cooling rack. Let it cool for an additional 15 minutes before serving.
Notes
- Be sure to drain the grated zucchini well to prevent excess moisture from making the bread soggy.
- You can substitute the olive oil with a neutral oil like vegetable or canola oil if desired.
- Use kosher salt for better salt control and texture; reduce by half if using table salt.
- This bread keeps well wrapped at room temperature for up to 3 days and can be frozen for longer storage.
- Feel free to add nuts or chocolate chips for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: American
