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Zucchini and Avocado Bread Recipe

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4.3 from 51 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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