Avocado Zucchini Bread
A few weeks ago on a Saturday, my husband and I went to our local farmer’s market and we had a blast picking out the fruits and vegetables we needed for the upcoming week. He decided he needed a snack and although his go-to favorite snack from the farmer’s market is kettle-corn he took me up on a challenge to try a chocolate chip cookie made with avocado (instead of oil). You have to understand that there are only a few things in the entire world that my hubby will NOT eat and avocado is one of them. To his great surprise, he actually liked the cookie and was quite impressed!!!! So I came home excited and inspired to try some baking using avocado instead of oil. So here is my first try….Avocado Zucchini Bread.
Ingredients
1 ¾ cups flour (you can use an oat flour and almond flour combo for gluten free)
¼ cup flax seed ground
2 teaspoons cinnamon (I used fancy vietnamese cinnamon)
1 teaspoon nutmeg (I used fresh ground nutmeg)
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup sugar or honey
2 teaspoons vanilla
2 eggs
½ cup mashed avocado (1 whole avocado)
1 ½ cups grated zucchini
Optional add-ins: ½-1 cup mini chocolate chips, ½-1 cup chopped walnuts
Combine first 7 ingredients in a large bowl and set aside. Grate the zucchini and let it weep on paper towels so that moisture wicks away. In a mixer, combine the avocado and sugar and beat until smooth. (You can mix by hand if you like) Add eggs one at a time and mix until blended. Add vanilla and mix. Pour avocado mixture and grated zucchini into large bowl with the flour mixture and stir gently until combined. Do not over mix. Spray a loaf pan 8 ½ x 4 ½ with cooking spray and pour thick zucchini bread mix into pan. Bake in a preheated 325 degree oven for 50-60 minutes until golden brown and toothpick comes out clean. Enjoy!
- 1 ¾ cups flour (you can use an oat flour and almond flour combo for gluten free)
- ¼ cup flax seed ground
- 2 teaspoons cinnamon (I used fancy vietnamese cinnamon)
- 1 teaspoon nutmeg (I used fresh ground nutmeg)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup sugar or honey
- 2 teaspoons vanilla
- 2 eggs
- ½ cup mashed avocado (1 whole avocado)
- 1 ½ cups grated zucchini
- Optional add-ins: ½-1 cup mini chocolate chips, ½-1 cup chopped walnuts
- Combine first 7 ingredients in a large bowl and set aside.
- Grate the zucchini and let it weep on paper towels so that moisture wicks away.
- In a mixer, combine the avocado and sugar and beat until smooth. (You can mix by hand if you like)
- Add eggs one at a time and mix until blended.
- Add vanilla and mix.
- Pour avocado mixture and grated zucchini into large bowl with the flour mixture.
- Stir gently until combined.
- Do not over mix.
- Spray a loaf pan 8 ½ x 4 ½ with cooking spray and pour thick zucchini bread mix into pan.
- Bake in a preheated 325 degree oven for 50-60 minutes until golden brown and toothpick comes out clean. Enjoy!
