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VEGAN AVOCADO CHOCOLATE CHIP BREAD

 

 

 

 

 

 

 

 

 

Let’s talk avocados!

 

If you purchased avocados today, they could be going bad already lol. What’s the silver lining? You can make bread! I’ve tried just about every approach with salvaging avocados. I’ve done freezing, smoothies, pesto sauce, truffles, cookies, brownies, but had never tried a bread! Avocado works great as a butter replacement, so needless to say, it works well in a bread concept.

 

However, I’ll be transparent, I was a little skeptic as to whether this would work and actually provide a good result, but it does!

 

What’s great about this recipe? Everything! It’s quick, easy, affordable, you can switch up the type of flour or sugar, it salvages avocados, has a gorgeous color, buttery soft texture, you can skip the chocolate chips if desired, it’s oil free, contains less sugar than most breads, is perfect for any season, and is just a must try!

 

If you love all things avocado, you have to try this new vegan Avocado Chocolate Chip Bread!

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

Quick

Easy

Affordable

You can mix up the extract or toppings

Perfect for any season 

Salvages overripe avocados

Buttery soft

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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VEGAN AVOCADO CHOCOLATE CHIP BREAD


  • Author: Gabrielle
  • Total Time: 60 mins
  • Yield: Serves 6 - 8 1x

Ingredients

Units Scale

 

 


Instructions

  1. Preheat oven to 350 degrees.
  2. Combine ground flax with water. Stir to combine, set aside to thicken.
  3. Combine almond milk and lemon juice, set aside.
  4. To the bowl of a standing mixer add your avocados and sugar. Combine until no clumps remain. 3-5 mins.
  5. Add your flax eggs, almond milk with lemon, and extract, combine.
  6. In a bowl combine your flour, baking powder, and salt. Add the dry ingredients to the bowl of the standing mixer. Don’t over mix or pack flour into measure cup. Pour flour in cup, scrape off the top. The batter will be very thick.
  7. Place the batter in a pan lined with parchment paper. Top with chocolate chips. Bake for 50-60 minutes or until a toothpick is inserted into the middle and comes out clean. I would cover the bread with a tinfoil tent for 40 mins to ensure that the chips don’t burn. Then remove and finish baking.

 

  • Prep Time: 10 mins
  • Cook Time: 50 mins

 

 

 

 

 

 

 

 

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