Imagine a bread so incredibly moist, so surprisingly delicious, that it will completely transform your baking expectations. This Avocado Zucchini Bread with Olive Oil is not just another quick bread – it's a culinary revelation that sneaks healthy ingredients into a decadent treat that will have everyone asking for your recipe. Combining the creamy richness of avocado, the subtle freshness of zucchini, and the smooth complexity of olive oil, this bread is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup mashed avocado
- 1 cup grated zucchini
- 1/2 cup olive oil
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with olive oil or line with parchment paper.
- In a large mixing bowl, combine the mashed avocado and grated zucchini. Ensure the zucchini is well-drained to prevent excess moisture in the bread.
- Whisk together olive oil and sugar in a separate bowl until well combined and slightly fluffy.
- Add eggs one at a time to the oil and sugar mixture, beating well after each addition. Stir in vanilla extract.
- In another bowl, sift together the all-purpose flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the avocado and zucchini mixture until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Carefully turn out the bread onto a wire rack and allow to cool completely before slicing.
Tips
- Moisture Management: Make sure to thoroughly drain your grated zucchini to prevent a soggy bread. Use a clean kitchen towel to squeeze out excess water.
- Avocado Selection: Choose ripe but firm avocados for the best texture and flavor. Overripe avocados can make the bread too dense.
- Mixing Technique: When combining wet and dry ingredients, use a gentle folding motion. Overmixing can develop gluten and result in a tough bread.
- Checking Doneness: Always use the toothpick test. If it comes out with just a few moist crumbs, your bread is perfectly baked.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: This bread stays moist for 3-4 days when stored in an airtight container at room temperature, or up to a week in the refrigerator.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 35mg
