Blueberry Banana Zucchini Avocado Bread Recipe

Name: Blueberry Banana Zucchini Avocado Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose, Unbleached Flour; 1/2 cups White Whole Wheat Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 2 whole Egg Whites; 1 whole Banana, Mashed; 1 whole Avocado, Mashed; 1 cup Zucchini, Shredded And Patted Dry; 1/4 cups Brown Sugar; 2 teaspoons Stevia Or 1/4 Cup Granulated Sugar; 1 teaspoon Vanilla Extract; 1 cup Blueberries

Servings: persons

1 cup All-purpose, Unbleached Flour
1/2 cups White Whole Wheat Flour
1 teaspoon Baking Soda
1/4 teaspoons Salt
2 whole Egg Whites
1 whole Banana, Mashed
1 whole Avocado, Mashed
1 cup Zucchini, Shredded And Patted Dry
1/4 cups Brown Sugar
2 teaspoons Stevia Or 1/4 Cup Granulated Sugar
1 teaspoon Vanilla Extract
1 cup Blueberries

1
Preheat the oven to 350u00b0F. Spray an 8x4x2 loaf pan or 2 mini loaf pans with cooking spray.
2
In a large bowl combine flours, baking soda, and salt. Make a well in the center of the bowl, set aside.
3
In a medium bowl, combine egg whites, banana, avocado, zucchini, brown sugar, stevia and vanilla extract.
4
Add banana mixture to flour mixture, stir until blended together. Carefully fold in blueberries.
5
Pour the batter into greased baking pans and bake for 45 to 50 minutes for a large loaf, 30-35 minutes for mini loaves, or until a toothpick inserted in the center comes out clean. Remove from the oven.
6
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.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup All-purpose, Unbleached Flour, 1/2 cups White Whole Wheat Flour, 1 teaspoon Baking Soda, 1/4 teaspoons Salt, and more.

Yes, Blueberry Banana Zucchini Avocado Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Banana Zucchini Avocado Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions