The Pioneer Woman Tasty Kitchen
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Double Chocolate Avocado Zucchini Bread

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Level: Easy

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Description

No one will ever guess there’s avocado or zucchini in this bread. The velvety texture and rich chocolate flavor make it downright hard to resist.

Ingredients

  • ½ whole Large Avocado
  • ¼ cups Unsalted Butter, Softened
  • 1 cup Granulated Sugar
  • 2 whole Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Chocolate Extract
  • 2 ounces, weight Bittersweet Chocolate, Melted
  • 2 cups Shredded, Unpeeled Zucchini
  • 2 cups All-purpose Flour
  • 3 Tablespoons Unsweetened Cocoa Powder
  • 1-½ teaspoon Instant Espresso Powder
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Soda
  • ½ cups Plain Greek Yogurt (or Sour Cream)
  • ¾ cups Mini Semisweet Chocolate Chips

Preparation

Preheat oven to 350ºF. Grease and lightly flour four 5×3-inch loaf pans or one 9×5-inch loaf pan. Set aside.

In a large mixing bowl, beat avocado until smooth. Add butter and sugar, then beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, chocolate extract and melted chocolate until well mixed. Stir in zucchini.

In a medium bowl, whisk flour, cocoa powder, instant espresso, salt, cinnamon and baking soda. Add dry ingredients to zucchini mixture alternating with Greek yogurt, beginning and ending with the dry ingredients, stirring just until combined. Fold in chocolate chips.

Place batter in the prepared pan(s). Bake at 350ºF for 35–45 minutes for the mini loaves, 65–75 minutes for the large loaf, or until a cake tester inserted in the center comes out clean.

Cool in the pans for 25 minutes. Run a knife around the edge to make sure the sides of the bread are loosened from the pan. Turn the bread out of the pans onto wire racks to cool completely.

Makes 4 mini loaves or 1 large loaf.

This bread freezes beautifully.

Recipe slightly adapted from I Wash You Dry.

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