Double Chocolate Avocado and Zucchini Bread

Last month when we went house hunting in southern Utah we stopped by my in-law’s house to visit. My mother-in-law told me that during August and September you have to make sure to lock your car doors during Church or someone might put a bag of zucchini in your car.

Sounds like a great problem to have if you ask me!

But seriously, who doesn’t always lock their car door?! 

So if you have a boat load of zucchini to use, and a ripe California Avocado as well… then you’re in luck! You’re going to LOVE this Double Chocolate Avocado and Zucchini Bread!

Double Chocolate Avocado and Zucchini Bread

When I was making this bread my kids were home watching.

Needless to say, I got several scrunched up noses when they saw green stuff mixing with the chocolate.

Double Chocolate Avocado and Zucchini Bread

But when the heavenly aroma coming from the oven started seeping into their scrunched up noses, they started drifting towards the kitchen.

Here’s a fun little tidbit of information – did you know that you can substitute avocado for butter in baked recipes?

It’s true!

I didn’t replace all of the butter in this bread, but I did reduce it by half and brought in some ultra creamy green action to replace it.

Double Chocolate Avocado and Zucchini Bread

The bright green butter mixture might throw you off a little. But just go with it.

I have to admit, it was a little weird to add sugar and vanilla to my avocado, but when I swirled in the chocolate I knew I was on to something delicious!

Double Chocolate Avocado and Zucchini Bread

Confession time – the first batch of this that I made I placed the batter into a small 8″x4″ loaf pan.

I wasn’t sure how much it would rise, and I didn’t want a flat loaf, so the smaller pan seemed like a great idea.

Double Chocolate Avocado and Zucchini Bread

After about 40 minutes in the oven, the house was smelling GREAT! Then… it started smelling not so great.

My little loaf pan had runneth over. Double Chocolate Avocado and Zucchini Bread all over the bottom of my oven and turning black quickly.

Bummer.

No worries though. I quickly whipped up another batch, used a larger loaf pan (9″x5″) and started it over again.

Double Chocolate Avocado and Zucchini Bread

Success!

And it wasn’t a dense flat loaf either. It was light, moist, and ultra chocolatey!

My kids shyly took a nibble and then promptly requested a giant slice for themselves.

Double Chocolate Avocado and Zucchini Bread

My 9 year old even had a friend come over later that day and when my daughter pulled her friend over to the kitchen, she pointed to the chocolate bread and said, “There is avocados and zucchini in that bread and all you can taste is the chocolate!!”

Her friend scrunched up her nose. After she took a reluctant nibble she promptly requested a larger slice.

Double Chocolate Avocado and Zucchini Bread

Maybe just don’t tell anyone that there is avocado and zucchini in the bread.

They’ll never know anyway. 😉

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Double Chocolate Avocado and Zucchini Bread

Double Chocolate Avocado and Zucchini Bread might sound like a different combination but trust me, it's delicious!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Snack
Cuisine: American
Servings: 6
Calories: 610 kcal
Author: Shawn

Ingredients

  • 1/4 cup butter, softened
  • 1/2 Avocado
  • 2 large eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 chocolate squares, 1oz semi-sweet baking
  • 2 cups zucchini, grated
  • 1/2 cup sour cream
  • 2 cups flour
  • 3 tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 cup chocolate chips, semi sweet

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 9"x5" loaf pan and then dust it with flour, set aside.
  • Place the avocado in the bowl of your stand mixer fitted with the paddle attachment and beat until mostly smooth. Add the butter and continue to beat until light and fluffy, scraping down sides of bowl when needed.
  • Add the sugar to the bowl and beat until combined. While mixing, slowly add the eggs one at a time, followed by the vanilla, melted chocolate and zucchini. Mix until incorporated.
  • In a separate bowl whisk together the flour, cocoa powder, salt, cinnamon and baking soda. Add half of the dry ingredients to the wet ingredients, followed by the sour cream, and then finish by adding the remaining dry ingredients. Once fully combined add the chocolate chips and stir a couple times to get them all throughout.
  • Pour the batter into the prepared loaf pan and bake for 70 to 75 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least 25 minutes in the pan before attempting to remove and cool completely on wire rack.

Nutrition

Calories: 610kcal | Carbohydrates: 92g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 724mg | Potassium: 349mg | Fiber: 5g | Sugar: 54g | Vitamin A: 592IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 3mg
Keywords: avocado, Chocolate, sweet bread, zucchini
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

Disclosure: I am honored to have a long term, compensated relationship as a brand ambassador for California Avocados. All opinions expressed are my own! For more great recipes featuring California Avocados, be certain to visit the recipe section of their website. 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
39 Responses
  1. Fiona Alford

    Hi there! My daughter is on a Keto diet for seizure control so I would need to sub the flour out for either almond or coconut. Can you give me how much to sub in for the flour? She can have zucchini and avocados are an awesome source of fat.

  2. Kate

    Just made this now and it’s so delicious! My flatmates ate it right up! I subbed half the flour with whole wheat flour and swapped the sour cream for low fat Greek yogurt and it worked a treat! Tastes so decadent!
    Great recipe, definitely going to be in my regular rotation now 😀

    1. Shawn

      Hi Naomi, I would start by using one cup all purpose flour and one cup whole wheat flour, rather than all whole wheat flour. If you find that you really want to try it all with whole wheat flour I would try cutting it down to just 1 and 2/3 cups whole wheat flour instead of 2 cups. I hope that helps. (and please note, that I only tested the recipe with all purpose flour, so I can not guarantee results with the whole wheat flour).

  3. Erin @ Dinners, Dishes, and Desserts

    I have been wanting to try baking with avocado for awhile. I tried this over the weekend, and it was a huge hit! My 9 year old loved it, and so did I. Great recipe Shawn!

  4. Mira

    I love zucchini bread and make it all the time. Really wanted to experiment adding avocado to one of my recipes, that’s how I found this recipe and your blog! Thanks for sharing, great pictures!

  5. Laura Strohm

    Hi there, I made this last night and it was great! Super moist and rich. I see you used the the rinds of the zucchini I did peel mine. Thanks for sharing… I loved it!

  6. Carla

    I just lv it! Thanks you allways bring to yourblog the best recipes and delicious! Really, congratulations youre one of my favorite author´s.

  7. Erin @ Dinners, Dishes, and Desserts

    I am going to make this right now Shawn. I have been wanting to do more with avocados in baking. I just picked a zucchini I need to use too. so perfect timing!

  8. Kristi @ Inspiration Kitchen

    Gah! I fell in LOVE with that batter photo. That green and brown swirl ~ you KNOW that avocado and chocolate is going to be good. YUM! What a great recipe. Pinned!

  9. Aimee @ ShugarySweets

    Oooh, I wouldn’t scrunch up my nose one bit. This looks lovely!! And yes, a bag of zucchini dropped off would be a wonderful surprise!

  10. Liz @ Floating Kitchen

    Wow – this looks so rich and decadent. But secretly a bit healthier. Love it. And that green and brown swirl in your mixer is to die for!

  11. CTY

    Too funny about locking your doors in Utah. When I lived in NJ you needed to lock you doors to keep out bags of tomatoes. Now that I am in CA, its the oranges. Tell me where do you need to live to get bags of money placed in my car?

    Recipe sounds great! I am fresh out of avocados–should I just double the butter?

      1. CTY

        Well, it took me 5 days but I just made this. It turned out great! Just wanted you to know that I changed things up a bit . First I used black walnut extract –my secret ingredient in many baked goods–instead of vanilla. Also, instead of cinnamon I used Pumpkin Pie spice. Because my loaf pan was slightly smaller than the one recommended, I reduced the batter in the pan by making 6 regular sized cupcakes (just under 1/3 C batter/cupcake). Everything came out incredible! The loaf I baked for 70 min. The cupcakes for 22 min. As my garden continues to produce zucchini, I will be making these as cupcakes & freezing.
        You Rock!

        1. Shawn

          I’m definitely looking into this black walnut extract! That sounds amazing, as well as baking this loaf into cupcakes. Talk about the perfect portion control! Thanks CTY! 🙂

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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