Whole & Healthy Chocolate Avocado Bread – High Protein

Moist, tender and decadent, this Chocolate Avocado Bread is a delicious breakfast loaf that’s actually healthy and high protein too. Made with mashed avocado, whole wheat flour and protein powder, its full of good fats, fiber and no sugar!

This recipe was half inspired by my Avocado Bread recipe – a quick bread made with avocado so is kind of like a banana bread without banana. 

The second half was my sister who asked me whether I had a recipe for a chocolate avo bread. And that’s all I needed to get started.

Baking with Avocado

You can mash the avo like you do nanas, but it isn’t as mushy, so you need to add some milk in there to get that moistness going.

There’s 2 big benefits of using avocado as a substitute for banana:

• Its got a high amount of healthy fats in it already, so you don’t need to add in that much in the batter.
• Its vitrually sugar-free! The fruit in itself has negligible amount of sweetness, so by adding natural no-sugar sweetener like stevia, you get the sugary-effect without the sugar.

The downside though, is that you need to add more sweetener to the batter, or it’ll taste like… nothing! Just trashy unsweetened cocoa.

My solution?
1. Llinea Monk Fruit Sweetener! All the sweetness without the “sugar”.
2. Read on.

Baking with Protein Powder

While I do use whole wheat flour in the bread to keep it healthy, I push it one step further by replacing some of it with protein powder.

This cuts down some of the calories, a lot of the carbs, and also adds some sweetness in!

I used a vanilla-flavored protein powder here from Quest Nutrition, which adds to some of the sweetness in the recipe too. A chocolate would work great here too. 

Not all PPs are sweet though and there’s a lot of brands (Quest Multipurpose) that have developed neutral protein powders just for the purpose of using them in recipes. Make sure to add some more sweetener if you use one of those.

Chocolate!

I don’t know why I didn’t think of this sooner; Chocolate really does make everything better.

I use Unsweetened Cocoa powder here – the one from Trader Joe’s, but any good quality one will work.

Just noticed that this has a fair amount of fiber too, this loaf really couldn’t get healthier now could it?!

You can’t just add it in to a recipe though. The right way is by dropping an equal amount of flour to match the amount of cocoa you add. And then also dropping some of the acidity ingredient (baking powder here) since the cocoa itself is acidic. 

Taste?

Perfectly super moist and chocolatey.

Most of my chocolate baked goods have a darker flavor, but this one was more of a normal chocolate quick bread. 

All in all, divine!

Little sis really should ask me for more baked goods!

Looking for more chocolate & avocado baked goods?

• Super Delicious Avocado Quick Bread (Sugar-Free)
• Chocolate Avocado Brownie Pops
• Double Chocolate Avocado Muffins (Keto, Low-Carb, Paleo)

Whole & Healthy Chocolate Avocado Bread – High Protein

5 from 3 votes

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Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Servings: 12 slices, ⅔” thick

Calories: 141kcal

Course: Breakfast, Dessert

Cuisine: American

Moist, tender and decadent, this Chocolate Avocado Bread is a delicious breakfast loaf that’s actually healthy and high protein too. Made with mashed avocado, whole wheat flour and protein powder, its full of good fats, fiber and no sugar!

Ingredients

• 1½ medium Avocado, or 1 cup Mashed, 230g
• ½ cup Almond Milk
• 2 Eggs
• ¼ cup Coconut Oil, Melted
• 1½ tsp Liquid Monk Fruit Sweetener , 1 Tbsp Stevia Sweetener,= ½ cup Sugar, more if protein powder is not sweet enough
• 1¼ cup Whole Wheat Pastry Flour, 150g
• ⅓ cup Vanilla Protein Powder, usually 1 scoop, 30g, See notes for Chocolate PP
• ½ cup Cocoa Powder, Unsweetened
• 4 tsp Baking Powder
• 1 tsp Cinnamon, Ground
• ¼ tsp Salt

Instructions

• Preheat oven to 350°F and line an 8″ x 3½” loaf pan with parchment paper or foil and grease.
• Halve and de-seed avocado. Place in a food processor with almond milk and pulse for 30 seconds till pureed.
• In a large bowl, whisk the oil, eggs and sweetener. Add avocado puree and mix until smooth.
• In a medium bowl, combine and uniformly mix flour, protein powder, baking powder, cinnamon and salt.
• Add dry ingredients to wet, and gently fold to combine. Do not over-mix.
• Pour batter into prepared loaf pan.
• Bake for 30 minutes, create a tent out of foil, loosely cover the top, and bake another 20 minutes. A toothpick inserted into center should come out dry.
• Cool for 15 minutes, then lift out of pan. Transfer to a wire rack to cool completely, about 45 minutes and cut into slices.

Notes

• Do not over mix the batter or too much gluten will develop because of the whole wheat flour, giving a gummy texture.
• Cover with a foil tent to prevent the top from cooking and drying out before the rest of the loaf is cooked through.
• If using chocolate protein powder, use ⅓ cup cocoa powder and add 1 tsp Vanilla Extract.

Storage:

• Let the bread cool completely before storing so that it remains fresh.
• Room temperature: 1-2 days, tightly wrapped in plastic wrap or airtight container.
• Fridge: 1 week in an airtight glass container.
• Freezer: 1 month, wrapped in plastic wrap and then placed in freezer bags. Loaves can be stored whole or as individual slices.

Product Recommendation:

• Quest Nutrition Vanilla Milkshake Protein Powder
• Llinea Monk Fruit Sweetener
• SweetLeaf Organic Stevia Sweetener Packets

Nutrition:

• Servings: 12 slices, ⅔” thick | Serving size: 1 slice
• Calories: 141kcal
• Fat: 8.8g | Saturated fat: 4.6g
• Carbohydrates: 13.7g | Fiber: 4.5g | Sugar: 0.2g
• Protein: 5.1g