Guilt-Free Avocado Zucchini Bread

[ 8 ] February 5, 2014 |

Guilt-Free Avocado Zucchini Bread

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/ citronlimette

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.

Guilt-Free Avocado Zucchini Bread

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.

Guilt-Free Avocado Zucchini Bread

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!

5.0 from 2 reviews
Guit-Free Avocado Zucchini Bread
  • 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
  1. Preheat oven to 350ºF. Spray a 9x5 loaf pan with cooking spray and set aside.
  2. In a large bowl combine flours, baking powder, baking soda, salt, and cinnamon Stir to combine and set aside.
  3. In the bowl of a stand mixer, cream together avocado and sugar. Stir in eggs. Stir in yogurt and vanilla.
  4. 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.
  5. Pour into prepared loaf pan and bake for 45–50 minutes until a toothpick comes out clean.
  6. Cool completely before removing from pan.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Breakfast, Desserts, Snacks, Sweets

Comments (8)

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  1. jacquie says:

    I have never baked with avocados before but I would like to give it a try with this recipe. you say 1 avocado mashed but how much does that equate to in terms of cups? how do I know if I have too much or two little so should compensate somehow? also zucchini’s are not in season here now so could I use carrots instead? thanks.

  2. Anything labeled guilt-free always gets my attention but when it’s one of YOUR recipes, I’m definitely in!

  3. I’m excited to find this website. I want to to thank you for ones time just for this fantastic read!!
    I definitely savored every bit of it and i also have you book marked to
    check out new information on your web site.

  4. Rochelle says:

    What a great recipe! I’m not a baker, but had extra avocado and zucchini that I wanted to use. The recipe was very easy to follow, and the bread came out SO delicious and moist. Will definitely make it again.

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