Chocolate Avocado Zoodle Bread

Chocolate Avocado Zoodle Bread

Rich cocoa loaf gets its moisture from mashed avocado and shredded zucchini noodles.

Total 2 hr Makes 14 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

This loaf blends two moisture-boosting vegetables, zucchini and avocado, into a dense, fudgy chocolate bread. The shredded zoodles disappear into the crumb while the avocado replaces most of the butter, yielding a loaf that stays tender for days. It works well for breakfast, an afternoon snack, or a lightly sweet dessert.

Ingredients

  • 1 cup zucchini, shredded into zoodles and patted dry
  • 1 ripe avocado, mashed
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips

Method

  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.

  2. Shred the zucchini into zoodles, then chop or pulse them a few times into shorter strands. Press between paper towels to remove excess moisture.

  3. In a large bowl, whisk together the mashed avocado, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.

  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

  5. Add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix.

  6. Fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.

  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  8. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, 55 to 65 minutes.

  9. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Rate this recipe

★ 3.6 (1)

Chocolate Avocado Zoodle Bread

This loaf blends two moisture-boosting vegetables, zucchini and avocado, into a dense, fudgy chocolate bread. The shredded zoodles disappear into the crumb while the avocado replaces most of the butter, yielding a loaf that stays tender for days. It works well for breakfast, an afternoon snack, or a lightly sweet dessert.

2 hr 14 slices 215 cal

Ingredients

  • 1 cup zucchini, shredded into zoodles and patted dry
  • 1 ripe avocado, mashed
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips

Method

  1. 1

    Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.

  2. 2

    Shred the zucchini into zoodles, then chop or pulse them a few times into shorter strands. Press between paper towels to remove excess moisture.

  3. 3

    In a large bowl, whisk together the mashed avocado, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.

  4. 4

    In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

  5. 5

    Add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix.

  6. 6

    Fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.

  7. 7

    Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  8. 8

    Bake until a toothpick inserted into the center comes out with only a few moist crumbs, 55 to 65 minutes.

  9. 9

    Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.