A while back I shared my mom’s recipe for perfect Banana Bread, then I shared my recipe for Blueberry Zucchini Bread. Now, in my effort to reign supreme as the quick bread queen, I’m sharing my recipe for a really decadent Chocolate Avocado Zucchini Bread.
I’ll admit I’m a little zucchini obsessed right now. I’ve made zucchini fritters, stuffed zucchini, zoodles (spiralized zucchini), and I still have zucchini I’m trying to use from my last picking extravaganza a few weeks back. I have a sweet tooth, so I’m always looking for ways to make desserts a little more health conscious.
I know, avocado may not sound like it has any place in a quick bread, but trust me on this one. You’ll never miss the oil, butter, or whatever other fat you typically use! Imagine getting your kids (or in my case, my boyfriend) to eat two veggies at once! If you’re skeptical about the avocado, you’d never know it was there from a flavor perspective, and it really gives the bread a silky, decadent texture.
This quick bread is easy to whip up, has just the right amount of sweetness, and can be enjoyed any time of day! The recipe also doubles nicely if you want to make an extra.
Chocolate Avocado Zucchini Bread
1 1/2 cups flour
¾ cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp salt
1 avocado, mashed well (about ¾ cup)
3 eggs, lightly beaten
2 tsp vanilla bean paste
1 1/2 cups sugar
2 cups shredded zucchini (I love our Rosle grater!)
1 cup Callebaut chocolate chips
1. Preheat oven to 350 degrees.
2. Spray loaf pan with non-stick spray.
3. Blend dry ingredients in mixing bowl: flour, cocoa powder, baking powder, cinnamon, and salt.
4. In medium mixing bowl, mash avocado.
I’m sure you’ve all heard of avocado hand (the latest trend in kitchen injuries that have struck the likes of Joy Behar, and Meryl Streep). Please take care to slice the avocado lengthwise around the pit. Twist the two halves.
To remove the pit, place the half with the pit, pit side up on your cutting board, with no hands or fingers in sight, tap your knife into the pit and wiggle it out.
Tap the pit on the board to dislodge from the knife – never using your hand to remove it. An easy alternative is also a spoon! After the pit is out, simple run a spoon between the flesh and skin, and remove the flesh from the avocado.
5. Mix in beaten eggs, vanilla bean paste, sugar, and zucchini, (don’t worry, your bread will NOT be green).
6. Combine wet and dry ingredients until well combined.
7. Stir in chocolate chips until well incorporated.
8. Fill loaf pan with mixture and bake until a toothpick comes out clean (about 60-75 minutes).
On a recent morning at Lincoln Square, I baked up a few loaves, and one of The Chopping Block's chef recommended sprinkling a little Maldon flake salt on top. I’m all about chocolate and salt, so definitely try this combination out on a warm slice of your freshly baked bread!
After this treat, I think you’ll see why I’m looking forward to experimenting with avocado in more baked goods! Stop by and pick up some vanilla bean paste, Callebaut chocolate chips, and Scharffen Berger cocoa powder in our retail store. If you’re inspired to brush up on your baking skills, check out:
- Gluten Free Desserts Sunday, August 5 11am Lincoln Square
- Blue Ribbon Baking Saturday, August 25 10am Merchandise Mart
- Donut Boot Camp Sunday, August 26 10am Lincoln Square
