California Avocado Zucchini Bread

Serves: 8


2 cups all-purpose baking flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup mashed ripe Fresh California Avocado
3/4 cup sugar
2 Eggs
1 1/2 tsp. vanilla extract
1 1/2 cups finely grated zucchini (squeeze moisture from the grated zucchini before measuring)

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit