This zucchini avocado bread is so moist and the added spices make each bite loaded with flavor. It’s packed with zucchini and is a great way to increase your vegetable and fiber intake at breakfast or for a snack. It’s also an awesome healthier alternative to the Starbucks Lemon loaf or pumpkin bread!

Since my avocado banana protein pudding recipe had a lot of interest, I thought I'd keep going down the avocado route. And, I think you're really going to love this recipe.

3 Reasons Why You Will Love This Recipe

1. It makes a great breakfast bread. Pair it with a protein such as eggs or a lean breakfast meat, and you have a delicious and nutritious way to start your morning!
2. It’s a wonderful balance of macros! The avocados and walnuts provide healthy mono- and polyunsaturated fats, the whole wheat flour provides healthy carbohydrates and fiber, and the nuts, eggs, and whole grains provide good plant-based protein sources.
3. It’s very nutrient-dense. It contains lots of fiber that will keep you fuller for longer. Have a slice in the morning, and you’ll be ready to start your day!

Ingredients

• Cooking spray
• 3 c shredded zucchini (2 medium zucchini)
• 1 ⅓ c sugar
• 1 small ripe avocado, mashed
• 2 tsp vanilla
• 4 eggs
• 3 c whole wheat flour
• 1 tsp salt
• 2 tsp baking soda
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp baking powder
• ½ c walnuts, chopped (optional)
• ¼ c raisins (optional)

Kitchen Tools Required

Here are the kitchen tools required to make my Zucchini avocado cinnamon nut bread recipe.

• A large mixing bowl
• spoon
• box grater
• cutting board
• 9 x 5 in. loaf pan
• measuring spoons and cups
• cooling rack

How to Make Zucchini Avocado Cinnamon Nut Bread

1. Preheat the oven to 350 degrees. 
2. Prepare a 9 x 5 loaf pan by spraying the bottom and all sides well with cooking spray
3. In a large bowl, add the shredded zucchini, sugar, mashed avocado, vanilla, eggs, flour, salt, baking soda, nutmeg, cinnamon, cloves, and baking powder. Mix well until dough is moist. Dough will be thick.
4. Fold in the chopped walnuts and/or raisins, if desired.
5. Bake in the oven positioned on a middle rack for 1 hour and 10 minutes. Bread will be done when a toothpick inserted in the center of the bread comes out clean.
6. Cool the bread on a cooling rack for 10 minutes. Remove the bread from the loaf pan by loosening the edges with a knife. Cool for 2 hours before slicing.
7. Store bread by wrapping it tightly with plastic wrap or in an air-tight container for up to 1 week.

Swaps or Alternatives

1. If you’re running short on eggs, each egg can be substituted for ¼ cup of unsweetened applesauce!
2. Eggs can also be substituted for mashed bananas, and taste great in this recipe. One medium mashed banana can replace one egg.

Quick Tip(s)

1. You can make this recipe ahead of time and freeze the whole loaf for later. Pop it out of the freezer when you’re ready to use, or freeze half of the loaf at a time!
2. As your bread is baking, use this time to clean up the kitchen. When the bread comes out of the oven, everything will be nice and clean!

Macros & Nutrition Information

• Calories: 278
• Protein: 8g
• Fat: 8g
• Carbohydrate: 47g

Zucchini Avocado Cinnamon Nut Bread

Meagan Maritato, MS, RDN, CD

If you love the taste of Starbucks Lemon Loaf and Pumpkin Bread, you’re going to adore this Zucchini Avocado Cinnamon Nut Bread! Packed with veggies and flavor, this nutrient-dense bread is perfect for breakfast and snack alike!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 25 mins

Course Breakfast

Cuisine American

Servings 12

Calories 278 kcal

Equipment

• 1 Large mixing bowl
• 1 Spoon
• 1 box grater
• 1 Cutting Board
• 1 9 x 5 in. loaf pan
• measuring spoons and cups
• 1 cooling rack

Ingredients

  

1x2x3x

• Cooking spray
• 3 cups shredded zucchini (2 medium zucchini)
• 1⅓ cup sugar
• 1 small ripe avocado, mashed
• 2 tsp vanilla
• 4 eggs
• 3 cups whole wheat flour
• 1 tsp salt
• 2 tsp baking soda
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp baking powder
• ½ cup walnuts, chopped (optional)
• ¼ cup raisins (optional)

Instructions

 

• Preheat the oven to 350 degrees.
• Prepare a 9 x 5 loaf pan by spraying the bottom and all sides well with cooking spray.
• In a large bowl, add the shredded zucchini, sugar, mashed avocado, vanilla, eggs, flour, salt, baking soda, nutmeg, cinnamon, cloves, and baking powder. Mix well, until dough is moist. Dough will be thick.
• Fold in the chopped walnuts and/or raisins, if desired.
• Bake in the oven positioned on a middle rack for 1 hour and 10 minutes. Bread will be done when a toothpick inserted in the center of the bread comes out clean.
• Cool the bread on a cooling rack for 10 minutes. Remove the bread from the loaf pan by loosening the edges with a knife. Cool for 2 hours before slicing.
• Store bread by wrapping it tightly with plastic wrap or in an air-tight container for up to 1 week.

Notes

• You can make this recipe ahead of time and freeze the whole loaf for later. Pop it out of the freezer when you’re ready to use, or freeze half of the loaf at a time!
• As your bread is baking, use this time to clean up the kitchen. When the bread comes out of the oven, everything will be nice and clean!
• If you’re running short on eggs, each egg can be substituted for ¼ cup of unsweetened applesauce!
• Eggs can also be substituted for mashed bananas, and taste great in this recipe. One medium mashed banana can replace one egg.

Nutrition

Calories: 278kcalCarbohydrates: 47gProtein: 8gFat: 8g

Tried this recipe?Let us know how it was!