Easy Avocado Egg Salad My Way

Oh, hey there! Grab a mug of your favorite brew, because I’ve been absolutely bursting to share this recipe with you. This isn’t just any zucchini bread; this is *the* zucchini bread. The one that, after years of trying all sorts of variations, I’ve finally landed on and perfected. It’s the kind of thing that makes your kitchen smell like pure comfort on a chilly afternoon, and honestly, it’s my secret weapon when unexpected guests pop over or when I just need a little sweet something without a whole lot of fuss. You know how some recipes just *sing*? This is one of them. It’s that perfect balance of moist, tender crumb with just the right amount of sweetness and spice, and that hint of zucchini that you almost don’t notice until it makes everything unbelievably soft. Forget those dry, crumbly versions you might have encountered; this one is a game-changer, and I promise, it’s what your morning coffee or afternoon tea has been missing.

What is Zucchini bread?

So, what exactly *is* zucchini bread, you might be wondering? Well, at its heart, it’s a quick bread, which means it uses baking soda and/or baking powder for leavening instead of yeast, making it super speedy to whip up. Think of it like a cake that’s a little denser and often more forgiving. The “zucchini” part comes from the shredded zucchini that’s incorporated into the batter. Now, don’t let that throw you off! Zucchini is pretty mild in flavor, and its real magic lies in its moisture content and texture. It adds an incredible tenderness and keeps the bread from drying out, almost like a secret ingredient that elevates the whole experience. My version is a classic, leaning into those warm spices that make it feel so homey, and it’s definitely not health food, but it *is* ridiculously delicious. It’s the kind of recipe that feels both familiar and special, a real crowd-pleaser that never fails to get rave reviews.

Why you’ll love this recipe?

Honestly, there are so many reasons why this zucchini bread has become my absolute favorite, and I just know you’re going to fall in love with it too. First off, the flavor. It’s this incredible symphony of warm spices – cinnamon, nutmeg, maybe a whisper of cloves if I’m feeling it – that just hugs you from the inside. The zucchini doesn’t overpower; it just makes everything so wonderfully moist and tender. It’s like biting into a cloud, but a really flavorful one! And the texture… oh my goodness, the texture! It’s got this perfect balance; it’s not too dense, not too light, and that hint of sweetness is just spot on. My kids ask for this all the time, which is saying something, because they can be pretty picky! What I love most, though, is how surprisingly simple it is to make. Seriously, you can have this mixed up and in the oven in about 15 minutes. It’s a lifesaver on busy weeknights when you need a quick dessert or a satisfying breakfast treat. Plus, it’s budget-friendly! Zucchini is usually quite affordable, and the other ingredients are pantry staples for most home bakers. It’s also incredibly versatile. You can add nuts, chocolate chips, or even a swirl of cream cheese if you’re feeling fancy. It’s perfect for a weekend brunch spread, a delightful afternoon snack with a cup of tea, or even a decadent dessert after dinner. Compared to something like a dense chocolate cake or a fussy pastry, this zucchini bread offers that same comforting satisfaction with a fraction of the effort. It’s that perfect balance of homey goodness and impressive results, and that’s something I always strive for in my kitchen.

How do you make Zucchini bread?

Quick Overview

The beauty of this zucchini bread lies in its straightforwardness. You’ll mostly be mixing wet ingredients in one bowl and dry in another, then gently combining them. The star, of course, is the grated zucchini, which we’ll incorporate to ensure maximum moisture and tenderness. We’ll then pour this glorious batter into a prepared pan and bake it until it’s golden brown and perfectly fragrant. The whole process from start to finish, including the baking time, is surprisingly quick, making it ideal for those times you need a delicious treat without a huge time commitment. It’s the kind of recipe where you can almost guarantee success, even if you’re new to baking.

Ingredients

For the Main Batter:

3 cups all-purpose flour (I like to use unbleached for a better texture, but any good quality AP flour will work)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves (optional, but I love the depth it adds!)

1 1/2 cups granulated sugar (you can reduce this slightly to 1 1/4 cups if you prefer it less sweet, but this is my sweet spot)

2 large eggs, at room temperature

3/4 cup vegetable oil or melted unsalted butter (I often use half and half for a great flavor and texture)

1/4 cup milk (any kind works, whole milk makes it a bit richer!) or buttermilk for extra tang

1 teaspoon vanilla extract

2 cups finely grated zucchini, squeezed dry (this is KEY!)

For the Optional Swirl (highly recommended for extra yum!):

1/2 cup brown sugar, packed

1 tablespoon ground cinnamon

1/4 cup chopped walnuts or pecans (optional, but adds a lovely crunch!)

For the Simple Glaze:

1 cup powdered sugar

2-3 tablespoons milk or lemon juice (lemon juice adds a lovely zing that cuts through the sweetness)

1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Now, for the pan, I usually use a standard 9×5 inch loaf pan. You want to grease it really well with butter or cooking spray, and then dust it lightly with flour. This ensures that your beautiful zucchini bread slides out easily after baking. Trust me, nothing is more heartbreaking than a loaf that sticks! Some people like to line their pans with parchment paper, creating a little sling to lift it out – that’s a great option too, especially if you’re worried about sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves (if you’re using them). Whisking them together thoroughly is super important to make sure the leavening agents and spices are evenly distributed. You don’t want any surprise pockets of baking soda or clumps of cinnamon! I usually give it a good minute or two of whisking to aerate the flour slightly too, which can contribute to a lighter crumb.

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, whisk together the granulated sugar, eggs, oil (or melted butter), milk, and vanilla extract until everything is well combined and looks smooth. Don’t overbeat this; just get it nicely incorporated. At this stage, the mixture will look lovely and liquidy. Make sure your eggs are at room temperature; they incorporate better that way and lead to a more even bake.

Step 4: Combine

Now for the magic! Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix just until *barely* combined. It’s really, really important not to overmix here. A few streaks of flour are perfectly fine! Overmixing develops the gluten in the flour too much, which can lead to a tough, dense bread. We want tender! Then, gently fold in the finely grated and squeezed zucchini. Make sure it’s distributed evenly throughout the batter.

Step 5: Prepare Filling

If you’re doing the optional swirl, now’s the time to make it. In a small bowl, mix together the packed brown sugar and cinnamon. If you’re adding nuts, stir them in now. This little mixture is what creates those gorgeous, sweet, spiced pockets throughout the bread. It adds such a delightful extra layer of flavor and texture.

Step 6: Layer & Swirl

Pour about half of the zucchini batter into your prepared loaf pan. Sprinkle about half of your brown sugar-cinnamon mixture evenly over the top. Then, carefully pour the remaining batter over the first layer. Sprinkle the rest of the brown sugar-cinnamon mixture on top. Now, for the swirl! You can use a knife or a skewer and gently swirl it through the batter. Don’t overdo it; just a few gentle passes will create a beautiful marbled effect as it bakes. You want distinct swirls, not a muddy mess!

Step 7: Bake

Pop that pan into your preheated oven and bake for about 50-65 minutes. The exact time can vary depending on your oven, so keep an eye on it. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.

Step 8: Cool & Glaze

Once it’s done, take the loaf out of the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert it onto a wire rack to cool completely. Don’t try to glaze it while it’s hot; the glaze will just melt right off! Once it’s totally cool, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until you have a smooth, pourable glaze. Drizzle it generously over the top of the cooled loaf. Let the glaze set for a bit before slicing.

Step 9: Slice & Serve

Once the glaze has set, it’s time for the best part! Slice the bread into thick, satisfying pieces. I usually get about 10-12 slices from one loaf. Serve it at room temperature for the best texture and flavor. It’s absolutely delicious on its own, but a little dab of butter is always welcome too. Enjoy every single bite!

What to Serve It With

This zucchini bread is so wonderfully versatile, it fits into almost any meal or occasion! For a cozy breakfast, I love it toasted slightly and served with a generous smear of cream cheese or a dollop of Greek yogurt. A strong cup of coffee or a steaming mug of chai tea is the perfect companion. When we do brunch, it’s always a hit. I’ll serve it sliced alongside fresh fruit salad, maybe some scrambled eggs or a quiche. A mimosa or a fancy iced coffee really rounds out the experience. As a dessert, it’s just delightful. I’ll serve a thicker slice with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. It’s not overly sweet, so it holds its own as a treat. And for those casual, cozy snack times? It’s perfect all by itself. I’ve also found that it pairs wonderfully with a glass of milk for the kids, or even a light rosé for a more adult afternoon indulgence. My family tradition is to have a slice during our Sunday afternoon family movie. It feels like such a special, comforting treat that makes the weekend feel just a little bit more relaxed and delicious.

Top Tips for Perfecting Your Zucchini Bread

Okay, let’s talk about those little secrets that elevate this from good to *great*. First up, zucchini prep. You absolutely *must* squeeze the moisture out of your grated zucchini. I usually grate it on the large holes of a box grater, then put it in a fine-mesh sieve over the sink and press down firmly with a spatula or my hands. You’ll be amazed at how much liquid comes out! Skipping this step is the number one reason for a gummy, heavy zucchini bread. Next, mixing advice. Remember I said not to overmix? That’s critical. Mix the wet and dry ingredients *just* until they’re combined. A few streaks of flour are fine; they’ll disappear as you fold in the zucchini. Overmixing develops gluten and makes the bread tough, which is the exact opposite of what we want. For the swirl, don’t go overboard with the swirling motion. You want distinct layers of the brown sugar mixture, not to fully incorporate it into the batter. Think gentle figure-eights or a few quick passes. For ingredient swaps, if you don’t have regular milk, almond milk or oat milk work beautifully and can even make it a touch creamier. I’ve also tried using melted coconut oil instead of vegetable oil, and it gives a subtle, lovely flavor. If you want to go dairy-free for the batter, just use a plant-based milk and oil. For baking, always rely on the toothpick test rather than just the timer. Ovens vary wildly! A skewer inserted into the thickest part of the bread should come out clean or with a few moist crumbs. If the top is browning too fast, tenting with foil is your best friend. Finally, for glaze variations, if you don’t have milk on hand, a little bit of orange juice can make a delicious citrusy glaze. For a richer glaze, use half and half. And if you’re not a fan of glaze, a simple dusting of powdered sugar once it’s cool is also lovely, or even just a sprinkle of cinnamon sugar before baking.

Storing and Reheating Tips

Properly storing your delicious zucchini bread is key to keeping it tasting fresh and moist. At room temperature, this bread is best enjoyed within about 3-4 days. Make sure it’s completely cooled before wrapping it tightly in plastic wrap or placing it in an airtight container. I usually keep it on the counter, and it’s always gone before it has a chance to go stale! If you think you won’t get through it that quickly, or if your kitchen is particularly warm, refrigerator storage is a great option. Wrapped well, it can stay fresh in the fridge for up to a week. When you’re ready to enjoy a slice, you can eat it cold, or for that just-baked warmth, you can gently reheat it. A few seconds in the microwave (about 10-15 seconds per slice) usually does the trick to bring back some of that soft texture. You can also pop a slice in a toaster oven for a minute or two for a slightly crisped edge. Now, if you happen to have an abundance, freezing is your best friend. Once completely cooled, wrap the loaf tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe bag. It should keep well in the freezer for up to 2-3 months. Thaw it overnight on the counter or in the refrigerator. For the glaze, I always recommend applying it *after* the bread has cooled and *just* before serving if you plan to store it for more than a day, or if you’re freezing it. Glaze can become a bit sticky or gummy if stored for too long, especially in the fridge. If you’ve already glazed it and need to store it, make sure it’s in an airtight container. For frozen glazed bread, you might want to re-glaze it a bit once thawed, or just scrape off any excess that looks less than perfect.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite, tried-and-true zucchini bread recipe. It’s more than just a recipe; it’s a warm hug in loaf form, a testament to how simple ingredients can create something truly magical. I love it because it’s forgiving, it’s incredibly flavorful, and it always brings a smile to everyone’s face. It’s the perfect way to use up that summer zucchini bounty, or just to make any day feel a little more special. If you’re a fan of cozy bakes and comforting flavors, this one is definitely for you. If you enjoy this recipe, you might also love my Moist Blueberry Muffin Recipe or my Easy Banana Bread for more home-baked goodness. I can’t wait to hear what you think of this zucchini bread! Did you add chocolate chips? Did your kids devour it as quickly as mine do? Let me know in the comments below! Happy baking, and enjoy every delicious slice!

avocado egg salad

This avocado egg salad uses half the yolks and lots of healthy fats from the avocado. You can serve this as a wrap, on whole-grain toast or in a lettuce cup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large hard-boiled eggs chopped
• 4 large hard-boiled egg whites chopped (save the extra yolks for another use)
• 1 medium Hass avocado cut into 0.5-inch pieces
• 1 tbsp light mayonnaise for Whole30 use compliant mayo
• 1 tbsp fat free plain yogurt for Whole30/Paleo swap with more mayo
• 0.5 tbsp finely chopped chives
• 2 tsp red wine vinegar
• 0.5 tsp Kosher salt
• 1 pinch freshly ground black pepper

Method

 

Preparation Steps

1. Combine the egg yolks with the avocado, light mayonnaise, yogurt, chives, red wine vinegar, Kosher salt, and freshly ground pepper in a medium bowl.
2. Mash with a fork until the avocado is creamy and mixed well with the other ingredients.
3. Gently fold in the chopped egg whites and adjust salt to taste, if needed. Serve immediately or chill.

Notes

This avocado egg salad is perfect for a quick lunch. Enjoy it on whole-grain toast, in a lettuce cup, or as part of a sandwich. For Whole30, ensure all ingredients, especially mayonnaise and yogurt, are compliant.