Description
Prep time: 15 minutes Bake time: 40 to 50 minutes Cooling time: 10 to 15 minutes in the pan, plus more before slicing Servings: 1 loaf, about 10 slices Course: Bread, side dish, snack Cuisine: International comfort food
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 medium ripe avocado, mashed (about 1/2 cup)
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 2 large eggs
- 1/2 cup (120 ml) milk
- 2 tablespoons olive oil
- 2 teaspoons baking powder
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 by 5-inch loaf pan and line it with parchment paper.
- Cut the avocado in half, remove the pit, scoop the flesh into a bowl, and mash with a fork until mostly smooth.
- In a large bowl, whisk together the mashed avocado, eggs, milk, and olive oil until creamy and well combined.
- Stir in the garlic, salt, pepper, Italian seasoning, and parsley.
- In a separate bowl, combine the flour, baking powder, and Parmesan.
- Gradually fold the dry ingredients into the avocado mixture. Stir just until combined. Do not overmix.
- Transfer the batter to the prepared pan, smooth the surface, and sprinkle with extra Parmesan and mozzarella.
- Bake for 40 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out without wet batter. If the top browns too quickly, cover loosely with foil.
- Cool in the pan for 10 to 15 minutes, then transfer to a wire rack. Cool sufficiently before slicing.
- Sprinkle with fresh parsley and serve warm, with garlic butter if desired.