This chocolate avocado bread is a rich, moist, and naturally nourishing loaf that tastes indulgent while being made with wholesome ingredients. Creamy avocado replaces butter, creating a soft texture and deep chocolate flavor that feels like a treat but fits beautifully into a balanced lifestyle.
Why You’ll Love This Recipe
This recipe is easy to make with simple pantry ingredients and no special equipment. The avocado gives the bread a naturally moist crumb without overpowering the chocolate taste. It is lightly sweet, deeply chocolatey, and suitable for breakfast, snack time, or dessert. It also freezes well, making it perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large ripe avocado, peeled and mashed (about 200 g flesh)
2 large eggs, at room temperature
120 ml neutral vegetable oil
120 ml maple syrup or honey
60 ml unsweetened almond milk
1 teaspoon vanilla extract
180 g all-purpose flour
40 g unsweetened cocoa powder
1 teaspoon baking soda
0.5 teaspoon baking powder
0.5 teaspoon fine salt
80 g dark chocolate chips
Directions
Preheat the oven to 175°C. Lightly grease a standard loaf pan and line it with parchment paper.
In a large bowl, mash the avocado until completely smooth. Add the eggs, oil, maple syrup, almond milk, and vanilla extract. Whisk until the mixture is creamy and well combined.
In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 10 slices.
Preparation time is approximately 15 minutes.
Baking time is 45 to 55 minutes.
Total time is about 1 hour and 10 minutes.
Variations
You can replace half of the all-purpose flour with whole wheat flour for a heartier texture. For a nutty crunch, add 50 g of chopped walnuts or almonds. If you prefer a sweeter loaf, increase the maple syrup to 150 ml. Spices such as cinnamon or espresso powder can also be added to enhance the chocolate flavor.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature or warm gently in the oven before serving.
FAQs
Can I taste the avocado in this bread?
No, the avocado flavor is very mild and completely masked by the cocoa and chocolate.
Is this bread suitable for breakfast?
Yes, it works well as a filling breakfast, especially when paired with fruit or yogurt.
Can I make this recipe without eggs?
Yes, you can replace each egg with 60 ml of unsweetened applesauce for a softer texture.
What type of cocoa powder works best?
Unsweetened natural cocoa powder gives the best balance of flavor and color.
Can I reduce the sweetness?
Yes, you can reduce the maple syrup to 90 ml if you prefer a less sweet loaf.
Why is my bread too dense?
Overmixing the batter or using underripe avocado can make the bread dense.
Can I use another milk instead of almond milk?
Yes, any unsweetened plant-based or dairy milk works well.
How do I know when the bread is fully baked?
A toothpick inserted in the center should come out with only a few moist crumbs.
Can I turn this into muffins?
Yes, divide the batter into a muffin pan and bake at 175°C for 18 to 22 minutes.
Is this bread suitable for freezing?
Yes, it freezes very well and keeps its moisture after thawing.
Conclusion
Chocolate avocado bread is a delicious way to enjoy a chocolate treat with a nourishing twist. Its moist texture, rich flavor, and simple preparation make it a recipe you’ll want to bake again and again, whether for everyday enjoyment or special occasions.
This Chocolate Avocado Bread is a moist, rich loaf made with wholesome ingredients like avocado and almond milk. Packed with omega-3s and natural sweetness, it’s a chocolatey treat that’s perfect for breakfast, snacking, or dessert.
Ingredients
1 large ripe avocado, peeled and mashed (about 200 g flesh)
2 large eggs, at room temperature
120 ml neutral vegetable oil
120 ml maple syrup or honey
60 ml unsweetened almond milk
1 teaspoon vanilla extract
180 g all-purpose flour
40 g unsweetened cocoa powder
1 teaspoon baking soda
0.5 teaspoon baking powder
0.5 teaspoon fine salt
80 g dark chocolate chips
Instructions
Preheat oven to 175°C (350°F). Lightly grease a standard loaf pan and line with parchment paper.
Mash the avocado in a large bowl until completely smooth. Add eggs, oil, maple syrup, almond milk, and vanilla extract. Whisk until creamy and well combined.
In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Add dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use a ripe avocado for best texture and moisture.
Do not overmix the batter to keep the bread light.
You can substitute almond milk with any other unsweetened plant-based or dairy milk.
