NEW VIDEO!!!! Join Coco and I as we show you what to do with your brown or squishy avocados! Turn a big bummer into something AMAZING!
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!
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….
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!
- 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
- Preheat the oven to 350 degrees and spray a loaf pan with coconut oil.
- In the bowl of a standing mixer, fitted with a whisk attachment, combine the dry ingredients .
- Add the avocado, vanilla, coconut oil and coffee and mix until well combined. Briefly mix in the chocolate chips.
- Transfer the batter to the prepared loaf pan and bake 60 minutes at 350 degrees.
- Let cool to warm or room temperature before turning out of the pan.
- Microwave the chocolate chips and the coconut cream for 30 seconds and then whisk until smooth.
- Drizzle the top of the mostly cooled bread with the chocolate glaze, slice and serve.
Print Recipe
As I was putting this recipe together, I noticed there was no list measurement for the cocoa in the dry ingredients. I subbed out 1/4 cup of bob’s for cocoa and it worked just fine. Not as rich or dark as your pictures but tasty just the same, I would guess. Doesn’t need the glaze…but I would if I wanted it to sub for a cake.
OMG Wendy- it should have been 1/2 cup. THANK YOU and SO SORRY!Waaahhh!!! I wish I could come bring you the real stuff, I feel terrible- but good for you being so fast to make a recipe. I hope it is good enough to eat 🙂
It was!!! I even took it to the office where it had a very short life. It tasted amazing! And just so you know, I didn’t have enough avocado so added in a banana to make up the difference. Still it was great. And I do think you could get away with 1/4 cup cocoa, it was pretty dark and rich. I did use Hersery’s cocoa. And I left the glaze off. There was none left not even a crumb. Thank you for sharing your expertise with us all. You have killer skills!
Thank you so much Wendy!!
There is so much delicious chocolate here and I love the avocado!
Thus cake looks so moist, chocolatey and delicious! Have a great weekend!
What a stunning cake/bread! Perfect way to use up those avocados (I always have a few too many) and that chocolate glaze is everything!!
Heather , I have just downloaded the chocolate bread recipe, thank you so much. I’ve become diabetic and coeliac in the last 5 years, finding desserts and sweet treats can sometimes be problematic. This recipe is an instant addition to my repertoire .xx
Wonderful Linda- I am so happy that I can help!
Can I replace the xantham gum with eggs? Would that be one or two eggs? I’m excited to try this recipe but would like to adapt to a non-gluten-free/ non-vegan option
HI Lauren- the Xanthum gum is an addition for the gluten free flour, not a substitute for eggs?
Looks DELISH!!! Suggestions for a coffee substitution?
Hi Cheryl- I would do unsweetened coconut milk or hot water.
Can I substitute coconut or almond flour for the gluten free?
Hi Laura- it just won’t turn out the same. The GF flour have a lot of different elements that create the structure. But if you try it will you let me know!
Hi Heather,
A big ‘thank you’ to you and your amazing recipes! I found your website about half a year ago when my daughter was diagnosed with food sensitivity to gluten, egg, soy and etc. I’ve used many of your recipes and they always turn out beautifully. I was thinking of using this chocolate avacado loaf for mini cupcakes as my daughter has requested them for her birthday. How long would the baking time be for mini cupcakes? If I use Bob’s Red Mill gf 1 to 1 baking flour, do I still need to add xanthum gum? Sorry, I’m new to gf baking so there are lots of questions!
By the way, I love watching your videos. Both Pia and Coco are adorable in the Easter coconut cupcake video. Looking forward to more of your creations! Thank you 🙂
Thank you so much Vicky!! I am so happy to hear that I am helping!
If you use 1 to 1, you will want to leave the xanthum gum out! I have not made this into mini muffins, so you may have to experiment a little, but I would guess about 10-12 minutes? Please let me know how they turn out!
I will be sure to tell Pia and Coco- thank you so much!!
I used flax instead of Xanthum gum since I could only find a biggish bag of it and only needed a small amount. I cut down on the sugar a bit & didn’t glaze them either. I also made regular sized muffins. They turned out fantastic! Super moist, rich and not too sweet. A perfect chocolatey treat!
Really happy to hear that Joline!
Hi! How long is the shelf-life when you use avocado in bread??
Hi Nicole- I would guess about 5 days in an airtight container? Ours never lasts that long though!
What brand and where do you find vegan chocolate (chips)? I’m new to this as my daughter was recently diagnosed gluten and corn allergic so no xanthan gum for me. 🙁
Hi Em- try Enjoy Life Foods chocolate chips or Lily’s brand. this bread will be great even without the xanthum gum! Email me if you have any questions!
I’ve never seen coconut cream in the store. Would coconut milk work?
Absolutely, just try to use the thickest part. Unsweetened coconut cream is sold at Trader Joes by the can full for future referrence!
What’s the nutritional value? I have to watch saturated fat for my hubby and trying to find dessert to fit that. Thanks
I don’t know Shelly- so sorry, but I am sure it’s not good with the coconut oil 🙁
Coffee grounds or coffee prepared?
Coffee Prepared!
Tried the Creamy Pumpkin Pasta. It was so easy and delicious, I took it to my Lunch Bunch where we experiment with gluten free eating. A big hit!
This looks wonderful!……you are going to get a lot of praise for this…….but, I was wondering…..as a non chocolate lover….can you suggest any lemony use for those wretched avocados?…….I sometimes wonder if someone is farming them specifically, since they are sooooo abundant!
Thank you Heather
I was wondering if you can substitute coconut sugar for beet sugar .
Sure! It is not as sweet as beet sugar, but the best way to figure out new recipes that work with the ingredients you have is to give it a whirl and see how it goes- please let me know if you try it!
BRB–about to gather all of my avocados to make this beauty!