Avocado Zucchini Bread
Author: Kerry Weisser
Recipe type: Quick Bread
Cuisine: American
- 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!
Recipe by Growing Weisser at https://www.growingweisser.com/avocado-zucchini-bread
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