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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 breadAvocado 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: 






You can mix up the extract or toppings

Perfect for any season 

Salvages overripe avocados

Buttery soft



















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


Units Scale




  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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  1. Stephanie says:

    Any reason why the chocolate needs to be stevia sweetened when there is 150g of white sugar in the recipe? And would it make a difference to halve that amount?

    1. Gabrielle says:

      Stephanie! Good questions! There is no reason, it’s just a personal preference as it’s a way to conserve the sugar content. You can absolutely use traditional dark chocolate chips!

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