Double Chocolate Avocado Zucchini Bread Recipe

Name: Double Chocolate Avocado Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 whole Large Avocado; 1/4 cups Unsalted Butter, Softened; 1 cup Granulated Sugar; 2 whole Large Eggs; 1 teaspoon Pure Vanilla Extract; 1 teaspoon Chocolate Extract; 2 ounces, weight Bittersweet Chocolate, Melted; 2 cups Shredded, Unpeeled Zucchini; 2 cups All-purpose Flour; 3 Tablespoons Unsweetened Cocoa Powder; 1-1/2 teaspoon Instant Espresso Powder; 1 teaspoon Kosher Salt; 1 teaspoon Ground Cinnamon; 1 teaspoon Baking Soda; 1/2 cups Plain Greek Yogurt (or Sour Cream); 3/4 cups Mini Semisweet Chocolate Chips

Servings: persons

1/2 whole Large Avocado
1/4 cups Unsalted Butter, Softened
1 cup Granulated Sugar
2 whole Large Eggs
1 teaspoon Pure Vanilla Extract
1 teaspoon Chocolate Extract
2 ounces, weight Bittersweet Chocolate, Melted
2 cups Shredded, Unpeeled Zucchini
2 cups All-purpose Flour
3 Tablespoons Unsweetened Cocoa Powder
1-1/2 teaspoon Instant Espresso Powder
1 teaspoon Kosher Salt
1 teaspoon Ground Cinnamon
1 teaspoon Baking Soda
1/2 cups Plain Greek Yogurt (or Sour Cream)
3/4 cups Mini Semisweet Chocolate Chips

1
Preheat oven to 350u00b0F. Grease and lightly flour four 5x3-inch loaf pans or one 9x5-inch loaf pan. Set aside.
2
In a large mixing bowl, beat avocado until smooth. Add butter and sugar, then beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, chocolate extract and melted chocolate until well mixed. Stir in zucchini.
3
In a medium bowl, whisk flour, cocoa powder, instant espresso, salt, cinnamon and baking soda. Add dry ingredients to zucchini mixture alternating with Greek yogurt, beginning and ending with the dry ingredients, stirring just until combined. Fold in chocolate chips.
4
Place batter in the prepared pan(s). Bake at 350u00b0F for 35-45 minutes for the mini loaves, 65-75 minutes for the large loaf, or until a cake tester inserted in the center comes out clean.
5
Cool in the pans for 25 minutes. Run a knife around the edge to make sure the sides of the bread are loosened from the pan. Turn the bread out of the pans onto wire racks to cool completely.
6
This bread freezes beautifully.
7
Recipe slightly adapted from I Wash You Dry.

925

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 whole Large Avocado, 1/4 cups Unsalted Butter, Softened, 1 cup Granulated Sugar, 2 whole Large Eggs, and more.

Yes, Double Chocolate Avocado Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Avocado Zucchini Bread

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