Vitacost Avocado Oil - Non-GMO and Gluten Free Description
Made from the finest Hass avocados, this oil is ideal for drizzling, marinating and high-heat cooking.
Derived from the finest Hass avocados, this oil is perfect for drizzling on salad, veggies, grilled meat and more. With a high smoke point, it's also recommended for high-heat cooking. Mild and delicate, it helps complement the flavor of your favorite foods.
Vitacost Avocado Oil is:
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Free from trans-fatty acids
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Packed with monounsaturated fats
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High smoke point – perfect for sautéing, frying and high-heat cooking
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Mild and delicate – won’t overpower other flavors
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Use as a topping for salad, vegetables & more
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Bonus: Can also be used as a moisturizer for skin and hair
Oil’s well that ends well
Try drizzling Vitacost Avocado Oil in place of olive oil on salad, veggies and grilled meat or use it in place of canola oil for frying and sautéing.
About Vitacost
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (CGMP).
Directions
Keep dry and at room temperature (59°-86°F [15°-30°C]).
Free Of
GMOs, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tablespoon (15 mL)
Servings per Container: About 17
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
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| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2.5 g | 12% |
|
| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | |
|
Not a significant source of dietary fiber, total sugars, added sugars, vitamin D, calcium, iron and potassium.
*The % Daily Value tells you how much as nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Refined avocado oil.
Warnings
The color of avocado oil varies.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Chocolate Zucchini Muffins
[vc_row][vc_column][vc_column_text]You may wonder, “Why add zucchini to muffins?” The answer is texture, moisture and nutrition. And since zucchinis have a mild flavor, the sweet ingredients take center stage. The starring role of this show is chocolate with a supporting role of more chocolate. These chocolate zucchini muffins are sweet and moist. Each perfectly portioned muffin could easily serve as a satisfying breakfast or a delectable dessert.
Chocolate Zucchini Muffins
Wet ingredients
- 2 medium-sized zucchinis or 2 cups grated & strained
- 3/4 cup avocado oil or coconut oil
- 1 tsp. vanilla extract
- 2 large eggs (well beaten)
- 1 cup thick yogurt
Dry ingredients
- 1.5 cups 190 g. whole wheat flour or all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup semi-sweet chocolate chips (divided)
- Preheat oven to 350 degrees F. Place cupcake liners in muffin tray and spray inside of liners with cooking spray.
- In small mixing bowl, combine oil, yogurt, vanilla extract and eggs.
- In separate bowl, combine flour, cocoa powder, sugar, baking soda, baking powder and salt.
- Add wet ingredients to dry ingredients and gently mix. Do not overmix. (Note: The batter will not be runny. It will be moist and thick.)
- Add grated zucchini and mix.
- Add about 1/4 cup chocolate chips and stir in.
- Pour batter in each of the molds till it is 3/4th full. Sprinkle remaining chocolate chips on top.
- Bake 25 minutes until a toothpick inserted in the center comes out clean.
- Remove muffins from oven and let them cool about 10 minutes before serving.
- Squeeze out the excess water from zucchini if it has a lot of liquid in it. If you use a large-hole grater, the zucchini won’t be as wet and you can skip this step.
- If using coconut oil, use it in liquid form. If you heat the oil to melt it, allow it to cool briefly before mixing with eggs. Use eggs at room temperature so the coconut oil doesn’t solidify.
- Grab these ingredients and more at Vitacost.
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