Zucchini Orange Bread made with avocado instead of butter or oil

Zucchini Orange Bread, no butter or oil
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What To Make With All That Zucchini?

I’m back!  The zucchini monster is here!  Every year I look so forward to the first squash out of the garden.  By the end of summer, I’m looking for ways to get rid of it.  Believe me, I use zucchini a million different ways.  This bread is not your typical zucchini bread, t’s packed with zucchini.  Two full cups.  Try this Zucchini Orange Bread, you’ll love it.  Super moist and just the nicest scent and taste of orange.  Plus, you can use up a lot of your zucchini!  I take this bread one step further and make it sans butter or oil. Just use a large, ripe avocado 🥑  instead.  Hey, no one’s going to know just how healthy this amazing bread really is.  I won’t say a word!  You won’t taste the avocado, it will just keep it super moist.

(By the way, this is not the only incredibly delicious bread I make with avocado.  Here’s a link to another favorite, Banana Bread https://wp.me/p9KEfL-jK)

 

Veggie Gardens Past and Present

 

When we were kids, we’d usually plant a vegetable garden.  No backyard veggie garden is complete without zucchini. I used to think we were champion growers since so many of them were bigger than my left leg.  We’d still eat them.  Hollow them out and stuff them with tomato sauce and top with cheese.  Delish.  But, I don’t suggest you allow your zucchini to get that big…although, every now and again, one does get by unnoticed until it weighs about 15 lbs!

This year (and yes, this might seem odd to you, but my husband and I each have our own vegetable gardens) we both have crackerjack plants growing. Expect to be inundated by every possible recipe imaginable for zucchini.  We’re, starting out this season with a good one.  Simple to make but definitely not your typical zucchini bread. 

garden zucchini
Zucchini from my garden

For another favorite zucchini recipe, try my Spicy Zucchini Pickles. They’re really good and a great way to gift your garden treasures.  You can eat them right away or preserve if you choose.  Here’s a link:  https://wp.me/p9KEfL-3fh

Zucchini Orange Bread 🍊

Grate zucchini coarsely using a grater or food processor. 

 

 

 

Put the zucchini into a clean kitchen towel and squeeze as much of the excess moisture as you can, set aside.

Preheat oven to 350°

Spray a 8 inch loaf pan with non-stick coating.  Set aside.

Into a large bowl, add the dry ingredients – 2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda and 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.  Whisk just to combine, set aside.

In another bowl, whisk together 2 eggs, 1 large, ripe pitted and peeled avocado pureed (1/2 to 2/3 cup), 3/4 cup granulated sugar and 1/3 cup brown sugar, 2 tablespoons orange zest (from about 2-3 oranges) 2 teaspoons vanilla extract.  (You can’t believe how wonderful this batter smells with the zest!)

Add the wet ingredients to the dry and mix just to combine.  Next, add the zucchini, and mix to combine.  If you like, you can also add about 1 cup chopped pecans or walnuts too.

 

 

 

Pour into the prepared pan.

Bake for 1 hour then check to see if the top is golden brown and a toothpick inserted comes out clean.  The top should be very golden brown, since this bread is very dense, you want to be sure it bakes long enough for the center to get fully baked.  Push the tooth pick into the center of the bread.

After 5 minutes, remove from the pan and let the bread cool on a wire rack.

Cool Zucchini Orange Bread on Wire Rack.
Zucchini Orange Bread, no butter or oil
Zucchini Orange Bread with avocado in place of butter or oil

Slice, eat and enjoy!

Zucchini Orange Bread with Avocado
Zucchini Orange Bread, with avocado instead of butter or oil

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