Triple Chocolate Avocado Bread- Gluten Free and Vegan from HeatherChristo.com

A few days ago I asked you via insta-stories what you are doing with all of those mushy overly-ripe avocados you might have accidentaly brought home from the store or left on the counter too long. You know what I’m talking about!

Triple Chocolate Avocado Bread- Gluten Free and Vegan from HeatherChristo.com

I get SO annoyed. Sometimes those avocados are a couple dollars each and I HATE wasting them! So you know how you make banana bread with overly ripe bananas? Well I used my overly ripe, bruised avocados for this pretty incredible (If I do say so myself) Triple Chocolate Avocado Bread.

Well you guys responded in MASS FORCE wanting the recipe, so here it is!! I guess some of you have mushy avocados lying around too….

Triple Chocolate Avocado Bread- Gluten Free and Vegan from HeatherChristo.com

Cocoa powder, chocolate chips and a chocolate glaze on top makes for a super chocolaty cake, uh, I mean bread? You can’t taste the avocado at all, but the bread is so moist and the texture is awesome. I also documented the kids tasting it and freaking out before I told them what was inside of the bread. They were confused and surprised but eventually shrugged and went back to shoveling the chocolate goodness straight into their little mouths!

Triple Chocolate Avocado Bread- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups Gluten Free All-Purpose Flour (I used Bobs Red Mill All-Purpose Gluten Free Flour)
  • ½ cup unsweetened Cocoa Powder (I used Hersheys Dark)
  • 1 cup sugar (I used organic non-GMO beet sugar)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons xanthum gum
  • 1½ teaspoon kosher salt
  • 1 ½ cups packed ripe avocado chunks
  • 2 teaspoons vanilla
  • ½ cup coconut oil, melted
  • ½ cup strong coffee
  • ½ cup chocolate chips (I used vegan)
  • Chocolate Glaze
  • ½ cup chocolate chips
  • 3 tablespoons unsweetened coconut cream
Instructions
  1. Preheat the oven to 350 degrees and spray a loaf pan with coconut oil.
  2. In the bowl of a standing mixer, fitted with a whisk attachment, combine the dry ingredients .
  3. Add the avocado, vanilla, coconut oil and coffee and mix until well combined. Briefly mix in the chocolate chips.
  4. Transfer the batter to the prepared loaf pan and bake 60 minutes at 350 degrees.
  5. Let cool to warm or room temperature before turning out of the pan.
  6. Microwave the chocolate chips and the coconut cream for 30 seconds and then whisk until smooth.
  7. Drizzle the top of the mostly cooled bread with the chocolate glaze, slice and serve.

 

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Triple Chocolate Avocado Bread- Gluten Free and Vegan from HeatherChristo.com

A few days ago I asked you via insta-stories what you are doing with all of those mushy overly-ripe avocados you might have accidentaly brought home from the store or left on the counter too long. You know what I’m talking about!

Triple Chocolate Avocado Bread- Gluten Free and Vegan from HeatherChristo.com

I get SO annoyed. Sometimes those avocados are a couple dollars each and I HATE wasting them! So you know how you make banana bread with overly ripe bananas? Well I used my overly ripe, bruised avocados for this pretty incredible (If I do say so myself) Triple Chocolate Avocado Bread.

Well you guys responded in MASS FORCE wanting the recipe, so here it is!! I guess some of you have mushy avocados lying around too….

Triple Chocolate Avocado Bread- Gluten Free and Vegan from HeatherChristo.com

Cocoa powder, chocolate chips and a chocolate glaze on top makes for a super chocolaty cake, uh, I mean bread? You can’t taste the avocado at all, but the bread is so moist and the texture is awesome. I also documented the kids tasting it and freaking out before I told them what was inside of the bread. They were confused and surprised but eventually shrugged and went back to shoveling the chocolate goodness straight into their little mouths!

Triple Chocolate Avocado Bread- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups Gluten Free All-Purpose Flour (I used Bobs Red Mill All-Purpose Gluten Free Flour)
  • ½ cup unsweetened Cocoa Powder (I used Hersheys Dark)
  • 1 cup sugar (I used organic non-GMO beet sugar)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons xanthum gum
  • 1½ teaspoon kosher salt
  • 1 ½ cups packed ripe avocado chunks
  • 2 teaspoons vanilla
  • ½ cup coconut oil, melted
  • ½ cup strong coffee
  • ½ cup chocolate chips (I used vegan)
  • Chocolate Glaze
  • ½ cup chocolate chips
  • 3 tablespoons unsweetened coconut cream
Instructions
  1. Preheat the oven to 350 degrees and spray a loaf pan with coconut oil.
  2. In the bowl of a standing mixer, fitted with a whisk attachment, combine the dry ingredients .
  3. Add the avocado, vanilla, coconut oil and coffee and mix until well combined. Briefly mix in the chocolate chips.
  4. Transfer the batter to the prepared loaf pan and bake 60 minutes at 350 degrees.
  5. Let cool to warm or room temperature before turning out of the pan.
  6. Microwave the chocolate chips and the coconut cream for 30 seconds and then whisk until smooth.
  7. Drizzle the top of the mostly cooled bread with the chocolate glaze, slice and serve.