🥑 Avocado Bread Recipe

Description:

Avocado Bread is a moist, tender, and subtly sweet loaf made with ripe avocados. It’s a healthier alternative to traditional banana or zucchini bread because avocado adds natural creaminess, healthy fats, and a mild flavor. Perfect for breakfast, snack, or even a dessert with a light spread of nut butter or honey.

Ingredients:

• 1 large ripe avocado (≈ 200g, mashed)

• 1/2 cup (120ml) vegetable oil or melted coconut oil

• 3/4 cup (150g) brown sugar or coconut sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 1/2 cups (190g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• Optional add-ins: 1/2 cup chopped walnuts, chocolate chips, or shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mash the avocado in a large bowl until smooth.

3. Mix wet ingredients: Add oil, sugar, eggs, and vanilla to the mashed avocado. Stir until well combined.

4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt.

5. Fold dry into wet: Gently mix dry ingredients into the wet mixture until just combined. Avoid overmixing.

6. Add optional ingredients like nuts or chocolate chips.

7. Pour batter into prepared loaf pan and smooth the top.

8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve.

Notes & Tips:

• Ripeness matters: Use a very ripe avocado for the creamiest texture.

• Sweeteners: Maple syrup or honey can replace sugar (reduce wet ingredients slightly).

• Flavor twist: Add cinnamon, nutmeg, or citrus zest for extra aroma.

• Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. Freezes well for up to 2 months.

• Gluten-free option: Substitute all-purpose flour with almond or oat flour (adjust baking time slightly).

Servings:

• Makes 1 loaf, approximately 10–12 slices.

Nutritional Info (per slice, approx. for 12 slices):

• Calories: 180 kcal

• Fat: 10 g (mostly healthy monounsaturated fats)

• Carbohydrates: 22 g

• Fiber: 3 g

• Sugar: 10 g

• Protein: 3 g

Benefits:

• Heart-healthy fats from avocado.

• High in fiber for digestion.

• Lower sugar and natural sweetness make it a better alternative to classic sweet breads.

• Versatile – can be breakfast, snack, or dessert.

Q & A for Avocado Bread:

Q: Can I substitute avocado with banana?
A: Yes, mashed banana works, but it will make the bread sweeter and slightly denser.

Q: Can I make it vegan?
A: Replace eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water) and use a plant-based oil.

Q: Why is my avocado bread dense?
A: Possible reasons: overmixing, under-ripe avocado, too much flour, or baking soda/powder not fresh.

Q: Can I use frozen avocado?
A: Yes, thaw and drain excess moisture before mashing.

Q: How do I make it extra moist?
A: Add 2–3 tbsp of yogurt, applesauce, or milk to the batter.