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How to make tender, delicious zucchini bread without any added fat by using mashed ripe avocado instead of butter or oil.
Kate Ramos

Zucchini Avocado Bread Recipe

How to make tender, delicious zucchini avocado bread without any added fat by using mashed ripe avocado instead of butter or oil. Bread can be also baked in three mini loaf pans. Reduce baking time to 30-40 minutes. Any type of summer squash can be used here, I've had excellent results with yellow or green squash. Bread can be cooled then wrapped tightly and frozen for up to 3 months or stored at room temperature for up to 3 days.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1 loaf
Ingredients Method

Ingredients
  

  • 1/2 cup ripe avocado flesh about 1 large avocado
  • 2 large eggs
  • 3/4 cup light brown sugar
  • 1 teaspoon packed lemon zest about 1 large lemon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups shredded zucchini about 1/2 medium zucchini

Method
 

  1. Heat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper. Spray the parchment with baking spray and set aside.
  2. Combine avocado and eggs in a large bowl and mash with a potato masher until smooth. Whisk in brown sugar and lemon zest.
  3. In a separate medium bowl combine flour, baking powder, and salt. Whisk until incorporated. Dump flour mixture into avocado mixture, add zucchini, and stir with a rubber spatula until moist throughout. Mixture will be very thick.
  4. Scrape into the prepared baking pan and bake until a toothpick inserted in the middle comes out clean about 50-60 minutes.

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