This chocolate avocado bread is a healthy chocolate bread packed with healthy fats from omega-3 naturally present in avocados.
Plus, this recipe is egg-free, dairy-free, and vegan.
Avocado and chocolate are made to be together.
Avocado adds all the creamy, fudgy texture to cocoa powder. It creates the most decadent fudgy, moist chocolate bread with all the benefits of avocado.
How To Make Chocolate Avocado Bread
It’s very easy to make this bread as it takes some as you need to find a few ingredients and mash the avocado.
But all the work you put in this baking session is so rewarding. The taste and texture are amazing, and you will enjoy a chocolate baked good loaded with nutrients.
All you need to start baking this amazing moist chocolate bread are:
- Ripe Avocado – Soft when touched but with a lovely green flesh, no black spots. If the avocado flesh has dark spots, it will turn into very bitter bread when baked, so make sure you select the perfect avocado to avoid disappointment.
- Ripe Banana – Or unsweetened apple sauce. This adds sweetness while decreasing the sugar in the bread. It’s also a great way to add extra moisture and a fudgy texture.
- Nut Butter or seed butter. You can use peanut butter, almond butter, or sunflower seed butter.
- Avocado Oil or any vegetable oil you love like coconut oil or canola oil.
- All-Purpose Flour or white whole-wheat flour
- Unsweetened Cocoa Powder
- Baking Powder
- Baking Soda
- Vanilla Extract
- Coconut Sugar – You can also use brown sugar or unrefined cane sugar. Avoid liquid sweeteners like maple syrup, or the bread won’t firm up well.
- Plant-Based Milk like almond milk or soy milk.
- Dark Chocolate Chips – This is optional but this boost the chocolate flavor of the bread.
First, select ripe avocados that are just ready, not overripe, or they get a dark brown spot on their flesh. This might be fine for guacamole but not for baking because their taste alters in the oven..
Mashing The Avocado
Mash the avocado flesh on a chopping board using a fork, pack in a measuring cup, and measure the amount called by the recipe. Set aside in a large bowl.
Proceed the same way for the ripe bananas. Peel the bananas, mash them with a fork, and measure in a measuring cup. Bring the mashed banana in the same bowl as the mashed avocado.
Add the remaining wet ingredients: plant-based milk, avocado oil, vanilla extract, and nut butter. Use a whisk to bring them together. Set aside
Processing Liquid Ingredients
You can also process the ripe avocado and wet ingredients in a food processor. This makes a creamy avocado mixture with fewer bits and pieces of avocado.
In another bowl, whisk all the dry ingredients together: flour, cocoa powder, baking powder, baking soda, and salt, and stir the wet ingredients into the dry ingredients.
Use a silicone spatula to stir the ingredients together and fold in the dark chocolate chips at the end.
Stir the chips until they are well distributed in the bread batter.
Baking Avocado Bread
Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper with cooking spray.
Pour the bread batter into the pan and bake for 45 to 50 minutes.
Bake until a toothpick is inserted in the center of the bread. Come out with a little crumb on it, not moist batter.
Stop the oven, foil the pan with a large piece of foil, and keep in the warm oven for an extra 15 to 20 minutes or until cooked in the center.
Let the bread cool down for 15 minutes in the loaf pan at room temperature.
Add a few extra chocolate chips on top of the bread. As the bread cools, the chocolate chips melt and add an extra chocolate flavor.
Use the hanging parts of parchment paper to pull out the chocolate avocado bread from the pan and release it on a wire rack.
Cool down overnight or for a few hours before slicing.
Slice just before serving to keep the bread moist.
Store the bread in the fridge for up to 4 days in an airtight cake box.
You can freeze leftover slices in freezer bags and thaw them at room temperature the day before serving.
Serve the bread as a dessert, breakfast, or healthy snack with a cup of coffee or tea.
Serve the bread plain or with some:
- Whipped Coconut Cream
- Dairy-Free Vanilla Ice Cream
- A drizzle of peanut butter
- Banana Slices
- Fresh Berries like strawberries or raspberries
You can use this recipe and some of the ingredients below.
- Chopped Nuts like pecans, and walnut – add 1/2 a cup with the chocolate chips or instead of the chocolate chips.
- Shredded Coconut – Stir in 1/3 cup of the dry ingredients.
- Add 1 teaspoon of ground cinnamon.
Below are some ingredients swap ideas if you need them.
- Gluten-Free – I didn’t try all-purpose gluten-free flour for this recipe. It might work with the same amount if your flour contains added xanthan gum. However, remember that gluten-free flour always makes vegan bread much more dense and gummy.
- Nut-Free – Swap the peanut butter for tahini or sunflower seed butter. Swap the almond milk for oat milk or soy milk.
- Oil-Free – I didn’t try an oil-free version of this bread. You might want to try plant-based yogurt or more unsweetened applesauce. I suspect this will make the bread ultra-moist and a bit too soft to hold its shape, as well as in my pictures.
- Sugar-Free – Use a sugar-free crystal sweetener like allulose and sugar-free chocolate chips.
- Flour – This recipe won’t work with almond flour or coconut flour. You can try spelt flour or white whole wheat as a swap to all-purpose flour.
Frequently Asked Questions
Here are my answers to all your questions about this avocado chocolate bread recipe.
Avocado and banana are the most delicious creamy combination.
The banana adds sweetness to the avocado and together, they create ultra-moist baked goods or chocolate mousse if uncooked and stirred with cocoa powder.
Banana, lime, lemon, and apple sauce goes very with avocado.
Did You Like This Recipe?
Chocolate Avocado Bread
Shop My Tools
- ¾ cup Mashed Avocado - equivalent to 3 medium ripe avocado
- ¾ cup Mashed Banana - or unsweetened applesauce
- ⅓ cup Almond Butter - or Peanut butter
- ⅓ cup Avocado Oil - or canola oil
- ½ cup Unsweetened Almond Milk
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour - or white wholewheat flour
- ½ cup Unsweetened Cocoa Powder
- ½ cup Coconut Sugar - or any granulated sugar you like
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Dark Chocolate Chips - – optional
- Before you start, make sure the flesh of your avocado is ripe, soft to the touch, and easy to mash but with no dark/black spot, or it turns the bread bitter.
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
- Mash avocado with a fork, into a smooth puree. You don't want big bits of avocado. Pack in measuring cups to measure the amount called by the recipe. Set aside in a large mixing bowl or the bowl of a food processor.
- Mash banana, pack in measuring cups to measure the amount needed, and place in the bowl with the mashed avocado.
- In the same bowl, add the remaining liquid ingredients: avocado oil, almond butter, vanilla extract, and plant-based milk.
- Whisk or process on medium speed until all ingredients are well combined. Set aside.
- In another large mixing bowl, whisk the dry ingredients: flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.
- Add the liquid ingredients to the dry ingredients and use a silicon spatula to combine.
- Fold in the chocolate chips if desired and stir to incorporate.
- Transfer the batter to the prepared loaf pan and bake in the center rack for 45-50 minutes at 350°F (180°C) or until a toothpick inserted in the center of the loaf comes out clean.
- Stop the oven, foil the loaf pan, and keep 10 minutes in the oven to keep baking – this increases the fudgy texture of the bread.
- Cool down on a wire rack for 2-3 hours before slicing. Add a few more chocolate chips on top to decorate if you like.
- Remove from the oven, cool on a wire rack overnight or for at least 3 hours before serving.
- Store in the fridge, foil the bread, and keep it for up to 4 days. Or freeze the bread slices in zip-lock bags and thaw them in the fridge the day before serving.