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California Avocado Green Machine Zucchini Muffins

California Avocado Green Machine Zucchini Muffins
Total time:

50 min

Prep time:

10 min

Cook time:

40 min

These delicious zucchini muffins with 0 g saturated fat and 4 g dietary fiber per muffin use California Avocado instead of butter or shortening!


Serving Size: 12

2/3 cups whole wheat flour
2/3 cups all-purpose flour
2/3 cups wheat bran
1/4 cups ground flax seed
2 tsp. baking powder
3/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 cups mashed ripe, Fresh California Avocado
2/3 cups sugar
1 tsp. vanilla extract
2 eggs
2 cup shredded zucchini

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More


  1. Preheat oven to 325 degrees F and line 12 muffin tins with muffin papers.
  2. In a mixing bowl, mix together flours, wheat bran, flax seed, baking powder, salt, cinnamon and allspice.
  3. In a separate mixing bowl, cream avocado and sugar until well blended; if using an electric mixer, use a wire whisk attachment to remove lumps; add vanilla and then add eggs, one at a time.
  4. Gently fold in flour mixture and zucchini, stirring until just mixed.
  5. Spoon batter into prepared muffin tins.
  6. Bake for 40 minutes or until fork inserted into muffin comes out clean.

Serving suggestion:  Serve with California Avocado Fruit and Citrus Bowl for a delicious breakfast or brunch.

Beverage Pairing: Serve with a pot of hot tea.

*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.

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