Carrie’s Experimental Kitchen

Chocolate Avocado Bread

 

Chocolate Avocado Bread made with ripe avocados, egg whites, flour, chocolate chips and vanilla pudding is super moist and decadent. Try some for breakfast or an afternoon snack!

Chocolate Avocado Bread made with ripe avocados, egg whites, flour, chocolate chips and vanilla pudding is super moist and decadent. Try some for breakfast or an afternoon snack! 

Remember yesterday when I mentioned that I had a lot of avocado to use up? Well today I’m going to share with you what I created with the remainder of those avocados…Chocolate Avocado Bread. I have a go-to banana bread recipe that is so versatile, you can add the ingredients in just about any order and it comes out perfectly every time.

I’ve also used this recipe over the years and adjusted the measurements or added other items and still…perfect every time. So I decided to use my base recipe and add some of the avocado to it. One note to make is that my loaf pan is approximately 9″ x 5″.

Chocolate Avocado BreadIf your pan is smaller/larger, adjust the cooking time and check the bread before the 50 minutes suggested. The bread will be done when the top springs back when touched or if a toothpick comes out clean when inserted into the middle. ~Enjoy!

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Chocolate Avocado Bread
Chocolate Avocado Bread
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Chocolate Avocado Bread made with ripe avocados, egg whites, flour, chocolate chips and vanilla pudding is super moist and decadent. Try some for breakfast or an afternoon snack! 

Course: Breakfast, Dessert
Servings: 24
Calories: 196 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 c. Granulated Sugar
  • 1/2 c. Canola Oil
  • 4 Egg Whites
  • 4 Avocados
  • 2 tbsp. Lemon Juice
  • 1/4 package Vanilla Pudding Mix
  • 3 c. All-Purpose Flour
  • 1 tsp. Baking Soda
  • 3 tbsp. Cocoa Powder
  • 1/2 c. Mini Chocolate Chips
  • Cooking Spray
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together the sugar, oil and egg whites until well blended.
  3. Cut the avocado in half, remove the pit and place the fleshy green part in a food processor or blender. Add the lemon juice and pulse until the avocado is creamy; then add to the sugar mixture.
  4. In a separate small bowl combine the vanilla pudding, flour, baking soda and cocoa powder. Mix well.
  5. Gradually add the dry ingredients to the wet ingredients. Mix well until all combined, then fold in the chocolate chips.
  6. Spray 2 loaf pans (approx. 9"x5") with cooking spray; then evenly distribute the batter between the pans. They should fill half- to three quarters- of the way to the top.
  7. Bake for 50-60 minutes until the top springs back when touched. Let cool.
Recipe Notes

Nutrition Facts
Chocolate Avocado Bread
Amount Per Serving (1 g)
Calories 196 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Sodium 78mg 3%
Potassium 139mg 4%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 12g
Protein 3g 6%
Vitamin A 1%
Vitamin C 6%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate.

 

©2013 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.

Original recipe can be found at www.carriesexperimentalkitchen.com

 

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Chocolate Avocado Bread made with ripe avocados, egg whites, flour, chocolate chips and vanilla pudding is super moist and decadent. Try some for breakfast or an afternoon snack! 


2 Comments

  1. Medeja
    September 21, 2013 at 6:13 am - Reply

    Looks very good! I like baking with avocados, though I have tried only cookies so far

    • Carrie Farias
      September 23, 2013 at 11:07 am - Reply

      Thank you Medeja. I was pleasantly surprised as well.

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