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Macro Friendly Zucchini Avocado Cinnamon Nut Bread

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Breakfast, Recipes

Macros & Nutrition Information


Zucchini Avocado Cinnamon Nut Bread

Meagan Maritato
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 1 vote
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 278 kcal


  • 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


  • 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)


  • 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.


  • 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.


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