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Breads & Baking

Avocado Chocolate Bread

TIME

2 h - 30 mi

DIFFICULTY

Easy

SERVINGS

4

CALORIES

450 kcal

CARBS

89 g

PROTEIN

15.5 g

FAT

19.7 g

Z Avocado Chocolate Bread

About this recipe

This modern chocolate quick bread blends ripe avocado into an egg-based batter for a soft, rich crumb. Unsweetened cocoa gives it its chocolate flavor, while a granulated stevia baking blend provides sweetness without adding sugar to the batter.

WHY YOU’LL LOVE IT

Ripe avocado creates a soft crumb without added butter or oil. Unsweetened cocoa delivers chocolate flavor throughout the loaf. Pumpkin and sunflower seeds add a lightly toasted, crunchy topping.

Ingredients

Makes: 1 loaf, cut into 12 slices. Serves 4, with 3 slices per serving.

  • 2 cups all-purpose flour (240 g), spooned into the measuring cup and leveled
  • 1½ tsp baking powder (6 g)
  • ¼ tsp fine salt (1.5 g)
  • ¼ cup unsweetened natural cocoa powder (21 g)
  • About 1⅓ cups smoothly mashed ripe avocado (300 g flesh), weighed without skin or pits
  • ¾ cup sugar-free granulated stevia baking blend that measures cup-for-cup like sugar, providing the sweetness of ¾ cup sugar (126 g when using Truvia Sweet Complete Granulated)
  • 3 large eggs, at room temperature (150 g without shells)
  • ½ tsp vanilla extract (2.5 ml)
  • About 2 tbsp raw shelled pumpkin seeds, or pepitas (20 g), unsalted, for topping
  • About 1 tbsp raw shelled sunflower seeds (10 g), unsalted, for topping

Sweetener note: Use a granulated baking blend, not pure stevia extract, liquid stevia, or individual sweetener packets. The weight and nutrition estimates use Truvia Sweet Complete Granulated; other products may differ.

Nutrition note: Estimates include the seed topping and are per serving of 3 slices. Total carbohydrates include fiber and approximately 22.5 g erythritol from the specified sweetener per serving.

Preparation

Time: Allow approximately 150 minutes total: 20 minutes of active preparation, 50–60 minutes of baking, and about 70 minutes of cooling before slicing.

  1. Preheat the oven to 350°F (175°C). Line a 9 × 5-inch (23 × 13 cm) loaf pan with parchment paper, leaving an overhang on the long sides for lifting out the loaf.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder, breaking up any cocoa lumps.
  3. Weigh 300 g avocado flesh, then purée or thoroughly mash until completely smooth.
  4. In a large bowl, beat the avocado and granulated stevia baking blend with a hand mixer until evenly combined. Add the eggs one at a time, beating after each addition, then mix in the vanilla extract. Scrape down the sides of the bowl as needed.
  5. Add the dry ingredients to the avocado mixture. Fold gently with a rubber spatula just until no dry flour remains. Avoid overmixing; the batter will be thick.
  6. Transfer the batter to the prepared pan and smooth the top. Scatter the pumpkin and sunflower seeds evenly over the surface, then press them gently into the batter to help them adhere.
  7. Bake for 50–60 minutes, checking from 50 minutes onward. The loaf is ready when a toothpick inserted into the center comes out without wet batter; a few moist crumbs are fine.
  8. Let the loaf cool in the pan for 15 minutes. Carefully lift it out using the parchment paper and transfer to a wire rack. Allow it to cool completely before slicing, approximately 55 minutes more.
  9. Cut the cooled loaf into 12 even slices. Serve 3 slices per portion.

Tips

  • Choose ripe avocados with soft flesh and no brown or stringy areas. Purée thoroughly to avoid avocado lumps in the finished loaf.
  • Use a granulated stevia baking blend specifically labeled as a cup-for-cup sugar replacement. Concentrated stevia does not provide the same volume.
  • Weigh the flour and avocado for the most consistent batter.
  • Use raw, shelled, unsalted seeds. They toast as the loaf bakes; no additional oil is needed.
  • If the topping browns before the center is baked, loosely cover the loaf with aluminum foil for the remaining baking time.
  • Let the loaf cool completely before cutting to help the crumb set and reduce crumbling.

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