Double Chocolate Avocado Zucchini Bread

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.