Avocado is a staple in my kitchen. This green fruit makes a good addition to baked goods, so I’ve come up with this recipe for Guilt-Free Avocado Zucchini Bread. If you are trying to eat healthier, avocado is a must-have addition to your clean eating habits. With its good fat and healthy properties—not to mention creamy texture and lovely flavor—avocado is definitely your friend.
Avocado is almost like a butter with its soft texture. Using avocado is a great way to reduce saturated fat in baking and desserts, and in general you can substitute 1 cup of avocado for 1 cup of butter. You’ll have to experiment, and possibly increase other liquids in a recipe, because the avocado doesn’t melt like butter. Avocado can also substitute for shortening and eggs. It does give the dough a greenish color in your baked goods, but after baking you won’t taste the avocado.
Another tip when substituting avocado—you may have to decease the oven temperature by 25 degrees, otherwise your baked goods may brown faster. Keep an eye on your baking.
Back to this recipe—let’s not forget the zucchini. Even if it’s call zucchini bread, it doesn’t taste like zucchini, and you won’t feel pieces of it in the bread itself. The flavor and texture of the shredded zucchini create a moist, soft texture to the bread. This recipe is a nice way to add more vegetables to your daily intake, and your kids won’t even know they’re eating vegetables!
- 1 cup all-purpose flour
- ¾ cup whole wheat pastry flour (or use all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- ½ teaspoons salt
- 1 teaspoon cinnamon
- 1 ripe avocado, mashed
- ¾ cup brown sugar
- 2 eggs
- 2 Tablespoons plain Greek yogurt
- 1 teaspoon vanilla extract
- 1½ cups grated zucchini
- ¼ cup chopped walnuts
- Preheat oven to 350ºF. Spray a 9x5 loaf pan with cooking spray and set aside.
- In a large bowl combine flours, baking powder, baking soda, salt, and cinnamon Stir to combine and set aside.
- In the bowl of a stand mixer, cream together avocado and sugar. Stir in eggs. Stir in yogurt and vanilla.
- Make a well in the center of flour mixture. Pour avocado mixture and grated zucchini in the center of flour mixture and blend until combined. Add the walnuts.
- Pour into prepared loaf pan and bake for 45–50 minutes until a toothpick comes out clean.
- Cool completely before removing from pan.