Healthy Chocolate Avocado Bread
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This gluten-free Avocado Chocolate Bread is a moist, decadent, and naturally sweetened treat you’ll love. It’s healthy and filled with the chocolate flavor we love. It is made with almond flour and is perfect for dessert or a healthy snack.
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Recipe Quick Notes
- Taste: Lightly and naturally sweetened, with a chocolaty flavor that hints at avocado.
- Recipe Times: 10 minutes of prep, 35-40 minutes of baking time.
- Servings: 12 servings
- Kitchen Tools: 8.5-inch loaf pan and a food processor or blender.
What I Love About Chocolate Avocado Bread
- Simple to make with ingredients you may already have on hand.
- Gluten free, it’s a healthy alternative to our favorite chocolate chip banana bread!
- Moist, tender, and decadently chocolate (in the best healthy way!).
What Makes Baking with Avocado Healthy?
Baking with fats adds moisture to baked goods and helps create a soft, tender texture. Avocados are uniquely suited to baking and add a pleasant, creamy texture.
By replacing avocado with the typical fat we use in baking, like butter, not only are the calories and fat per tablespoon less in avocados than in butter, but you’ll be adding nearly 20 vitamins, minerals, and plant compounds to your recipe– plus contribute good fats to your diet.
Learn more about the health benefits of adding avocado to your baking and more about those nearly 20 vitamins and minerals.
Avocado Bread Ingredients
For ingredient measurements, scroll to the recipe card at the bottom of this post. Here’s a quick list of the mostly pantry ingredients you will need.
- Avocado: Look for ripe avocados; I prefer Haas avocados for their sweeter taste. Other varieties can be bitter.
- Cooking Oil: Use the oil you prefer, like olive oil, melted coconut oil, or vegetable oil.
- Flour: I use blanched almond flour, but a gluten-free all-purpose flour also works. You can use all-purpose flour but the chocolate bread wouldn’t be gluten-free.
- Cocoa powder: You could also use raw cacao powder, a healthier and less processed option.
- Milk: Use your favorite dairy or non-dairy milk. I’m using unsweetened almond milk, but coconut cream is also delicious.
- Natural sweetener: Raw honey is delicious in this bread, but you could substitute light agave nectar or even maple syrup, which might slightly alter the flavor.
- Large eggs for stabilizing the bread
- Vanilla extract for flavor
- Sea salt (or your favorite salt)
- Baking powder for leavening
- Chocolate chips: Use your favorite dark or semi-sweet chocolate chips
How to Make Chocolate Avocado Bread
This bread is a healthy, easy to make treat you’ll love. Line an 8½ x 4½-inch loaf pan with parchment paper for easy removal or coat with cooking spray, then preheat the oven to 350°F.
Add the avocado to a food processor fitted with a steel blade or a high powdered blender and pulse to break it down. Then add the oil, vanilla, milk or cream, honey and eggs, and pulse or blend until smooth.
Add the almond flour, baking soda, cocoa powder, salt, and chocolate chips to a large bowl. Then, mix the dry ingredients with the wet ingredients with a spatula. Be careful not to overmix.
Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick, and you will need to spread it across the pan with a spatula.
Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.
Let the bread cool in the pan over a wire rack for about 10 minutes before serving.
More Healthier Recipes
Healthy Chocolate Avocado Bread Recipe
Equipment
- Food Processor or blender
Ingredients
- 1 ½ cups avocado about 2 large avocados
- 3 tablespoons cooking oil like melted coconut oil, olive oil, etc.
- 1 teaspoon vanilla extract
- 3 tablespoons milk unsweetened almond milk or coconut cream
- 3 tablespoons raw honey light agave nectar or maple syrup
- 2 large eggs room temperature
- 2 cups blanched almond flour
- 1/4 cup unsweetened cocoa powder or raw cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup semisweet mini chocolate chips plus some more to sprinkle on top
Instructions
- Preheat the oven to 350°F, and line the bottom and sides of an 8½ x 4½-inch medium loaf pan with parchment paper.
- Add the avocado to a food processor fitted with the steel blade or a high powdered blender and pulse to break it down. Then add the oil, vanilla, milk or cream, honey and eggs, and pulse or blend until smooth.
- Add the almond flour, baking soda, cocoa powder, salt, and chocolate chips to a large bowl. Then, mix the dry ingredients with the wet ingredients with a spatula. Be careful not to overmix.
- Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
- Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 35 to 45 minutes.
- Let the bread cool in the pan over a wire rack for about 10 minutes before serving.
Notes
- Storing: To preserve the freshness of the bread, refrigerate in an airtight container for up to 4 days. Freeze for longer storage.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Loved this variation, so tasty!
Thank you for trying the recipe, Lee!