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Muffins & Loaves

Avocado & Zucchini Snack Loaves

Avocado & Zucchini Snack Loaves

Recipe shared by:Duncan Hines

Make this unique loaf recipe to enjoy any time of the day.

  • Hands-on Time: 20 Minutes
  • Total Time: 60 Minutes
  • Servings: 4 Mini Loaves
  • Difficulty: EASY

Ingredients

  • 1 ripe avocado, peeled and mashed
  • 1 package Duncan Hines® Signature Spice Cake Mix
  • ¾ cup water or unsweetened almond milk
  • 3 eggs
  • 1 zucchini, shredded (drain on paper towels to remove moisture)
  • ½ cup sliced almonds

Baking Instructions

  • Preheat oven to 350°F. Grease and flour 4 mini loaf pans.
  • Wisk avocado until creamy in large bowl. Add cake mix, water, eggs and zucchini and mix with wooden spoon until blended. Stir in almonds. Pour batter into prepared pans.
  • Bake 25 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

Tips & Inspirations

Keep brown sugar soft by adding a couple of marshmallows to the bag.

Got more cake batter than muffin tins? Place canning jar rings on a cookie sheet to hold cupcake liners while baking.

To moisten your muffins, poke the muffins with a skewer and brush the surface of each muffin with fruit juice.

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