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Blueberry Banana Zucchini Avocado Bread

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Hi Everyone,

No need to adjust your screen, yes I am serving you bread with a green tone.

Green bread!  Weird, I know, but don’t let the color fool you, this is the most moist delicious bread I have created in a long time!!  Whats in it to make it turn green?  Avocado and Zucchini!  I wanted bread that I could use up my zucchini and I wanted bread that contained healthy fats, not butter or oil, so in went the avocado.  Basically I call this bread, everything but the kitchen sink bread!


My Husband who doesn’t like avocado or zucchini was terrified to try it.  I told him to try it and he said later.  I went to take my shower and I came back and half the loaf was gone.  I asked did you touch my bread?  He he Yes he said, I had a few pieces.  He said it was really good and the flavor surprised him.  He said he liked that the blueberries popped in his mouth.  He said he never had such plump blueberries before.  I told him that’s because it’s Trader Joe’s blueberries.  He just shook his head.

This recipe makes one big loaf or two fat mini loaves.  I actually had a pinch of batter left over, I couldn’t fill my bread pans any higher.  This recipe is made with fresh blueberries, one ripe banana, one avocado and a little bit of brown sugar.  I tried to make it as healthy as I could.  I’m pretty happy with the nutritional stats of the bread.  12 FAT slices are only 107 calories.  Yes I’ll take two pieces please, and that I did.

The flavor of this bread is sweet, moist and you don’t taste the avocado at all!  You do get a slight taste of banana and honestly I barely tasted the zucchini.  It kind of got lost in the bread.  The blueberries are amazing.  They do pop in your mouth and they stain your hands.  After making the bread my fingers were blue.  I really like this bread and I love the idea of using avocado in it!  I will be doing that more often when making quick breads.  if you never tried avocado in bread, you must try it!!

Blueberry Banana Zucchini Avocado Bread
 
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A moist healthy bread with a slight taste of banana and fresh blueberries.
Serves: 12 Slices
Ingredients
  • 1 cup all-purpose unbleached flour
  • ½ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 egg whites
  • 1 large banana, mashed
  • 1 avocado, mashed (125 grams)
  • 1 cup zucchini, shredded and patted dry
  • ¼ cup brown sugar
  • 2 tsp. stevia or ¼ cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 cup blueberries
  • cooking spray
Instructions
  1. Preheat the oven to 350 degrees
  2. Spray 1 8x4x2 loaf pan or 2 mini loaf pans with cooking spray
  3. In a large bowl combine flours, baking soda, and salt. Make a well in the center of the bowl, set aside.
  4. In a medium bowl, combine: Egg whites, Banana, avocado, zucchini, brown sugar, stevia and vanilla extract.
  5. Add banana mixture to flour mixture, stir until blended together.
  6. Carefully fold in blueberries.
  7. Pour the batter into greased baking pans and bake for 45 to 50 minutes for large loaf, 30 - 35 min for mini loafs or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven.
  9. After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.
Notes
Calories per slice: 107.2, Fat: 1.9, Cholesterol: 0, Sodium: 17, Potassium: 171.7, Carbs: 21.4, Fiber: 2.4, Sugar: 6.9, Protein: 2.9
Nutrition Information
Serving size: 1 Slice
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Time to go fold laundry!  Do I have any volunteers to help me?  Out of all the household tasks that is one of my least favorites, next to doing dishes.

Have a Happy Monday!!!

Toodles,

Jennifer

Mixitup

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Comments

  2. samantha says

    This looks fantastic!! I actually have no idea how to mash an avacado….what could I use to substitute it instead?

    Reply

    • Jennifer @ Peanut Butter and Peppers says

      Hi Samantha! If you want to use an avocado, let it get ripe (turn black) and kind of soft, but not to soft. Then mash it like you would a ripe banana. Other wise I’d use coconut oil or canola oil to sub for it, maybe a 1/4 cup, but I’m not to sure to be honest. Or maybe a quarter cup of soft butter.

      Reply

  7. Laura says

    Ahh husbands-mine would totally do the same! Though he would probably blame the kids on eating half the loaf 🙂 I really need to try avocado in bread. You always have the best making ideas!

    Reply

  15. Danielle says

    This bread is so incredibly delicious!!! It just finish cooling and I got my first taste and it is wonderful. I was so excited to make it and it exceeded my expectations. I am a carbalcoholic and this healthy alternative to fatty breads satisfies my cravings. Thank you so much!

    Reply

  16. Janice Yeung says

    Jennifer, this bberry avocado loaf looks very interesting and I would like to try it. About how much banana would you say is equivalent to a large banana? Thanks for your help!

    Janice

    Reply

  18. CC says

    i have all the ingredients but am missing zucchinis 🙁 do you think it will still work?should I make any modifications to adjust for that? i’ve tried your recipe the proper way a few times before and love it each time!

    Reply

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