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Home » Recipes » Dessert Recipes

September 18, 2013 · 2 Comments

Chocolate Avocado Bread

Breakfast Recipes· Dessert Recipes

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Chocolate Avocado Bread made with ripe avocados, egg whites, flour, chocolate chips and vanilla pudding is super moist and decadent.
Chocolate Avocado Bread collage photo

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!

Two slices of Chocolate Avocado Bread  on a plate with a fork.

Two slices of Chocolate Avocado Bread  on a plate with a cup of coffee.

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.

Chocolate Avocado Bread

How do you make Chocolate Avocado Bread?

For this recipe you'll need granulated sugar, canola oil, egg whites, ripe avocados, lemon juice, vanilla pudding mix, all purpose flour, baking soda, cocoa powder, and mini chocolate chips. 

Start by preheating the oven to 350 degrees F. Add the sugar, oil and eIn a large bowl, whisk together the sugar, oil and egg whites until well blended.

Cut the avocado in half, remove the pit and place the fleshy green part in a food processor or blender. Next, add the lemon juice and pulse until the avocado is creamy and add to the sugar mixture.

In a separate small bowl combine the vanilla pudding, flour, baking soda and cocoa powder; mix well. Gradually add the dry ingredients to the wet ingredients and mix well until all combined and fold in the chocolate chips.

Spray two 9x5-inch loaf pans with cooking spray; then evenly distribute the batter between the pans. They should fill half- to three quarters- of the way to the top.Bake for 50-60 minutes until the top springs back when touched. Remove from the oven and allow to cool slightly before transferring the loaves to a cooling rack to finish cooling. 

A piece of cake sitting on top of a wooden table

Can you use other size pans?

Yes. If your pan is smaller or larger or if you want to make them as muffins, 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

Carrie's Experimental Kitchen
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! 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert
Cuisine American
Servings 24 slices

Ingredients
  

  • 1 cup granulated sugar
  • ½ cup canola oil
  • 4 egg whites
  • 4 ripe avocados
  • 2 tablespoons lemon juice
  • ¼ (3.4 ounce) package vanilla instant pudding mix
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3 tablespoons cocoa powder
  • ½ cup mini chocolate chips
  • cooking spray

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Add the sugar, oil and eIn a large bowl, whisk together the sugar, oil and egg whites until well blended.
  • Cut the avocado in half, remove the pit and place the fleshy green part in a food processor or blender.
  • Next, add the lemon juice and pulse until the avocado is creamy and add to the sugar mixture.
  • In a separate small bowl combine the vanilla pudding, flour, baking soda and cocoa powder; mix well. Gradually add the dry ingredients to the wet ingredients and mix well until all combined and fold in the chocolate chips.
  • Spray two 9x5-inch loaf pans with cooking spray; then evenly distribute the batter between the pans. (They should fill half- to three quarters- of the way to the top).
    Bake for 50-60 minutes until the top springs back when touched. Remove from the oven and allow to cool slightly before transferring the loaves to a cooling rack to finish cooling.

Notes

 
 
*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
Keyword avocados
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Chocolate Avocado Bread collage photo

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Reader Interactions

Comments

  1. Medeja says

    September 21, 2013 at 6:13 am

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

    Reply
    • Carrie Farias says

      September 23, 2013 at 11:07 am

      Thank you Medeja. I was pleasantly surprised as well.

      Reply

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