I’ve been baking a lot with avocados lately. The other day, I decided to try making a quick bread using avocados.
The avocados makes this chocolate quick bread rich and moist and it’s quite easy to put together.
The recipe I came up with had a little too much moisture. The cake bread seemed done and I took the loaves out of the oven and when they began to cool, they immediately began to deflate. So I put them back in the oven and luckily they started to rise again so I was able to save them. These took a lot longer to bake than I expected, but in the end they turned out alright. I’ve reduced the moisture content for the recipe below so it shouldn’t take as long to bake as mine did.
I’m excited to try out some more avocado cake and bread recipes. I’m hoping to use avocado to replace butter in a future recipe.
Chocolate Avocado Bread
- 1/2 cup unsalted butter
- 2 cups white sugar
- 2 eggs
- 1 cup mashed avocado from about 1 or 1 1/2 large Hass avocado (see note)
- 1/2 cup fat free plain greek yogurt
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 teaspoons baking soda
- 2 1/4 cups all-purpose flour
- 4 tbsp unsweetened cocoa powder
- Preheat oven to 300°F. Grease four 6×2 inch mini loaf pans.
- In a large bowl, cream butter and sugar. Blend in eggs, mashed avocado, yogurt and vanilla until smooth. Mix in salt, baking soda, cocoa powder and flour on low speed until batter is smooth. Divide into prepared pans.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- A food processor makes it easy to puree the avocado.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.