Gluten-Free Fudgy Chocolate Avocado Bread

Avocado Chocolate Bread
Courtesy of the Hass Avocado Board
  • Prep: 15 min
  • Cook: 55 min

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


2cups almond flour
1/3cup cocoa
1/2teaspoon salt
1/2teaspoon cardamom
1/2teaspoon baking soda
1/4teaspoon baking powder
3/4cup dark brown sugar
2 eggs
1 Fresh Avocado, halved, seeded, peeled and mashed


  1. Preheat oven to 350F. Grease an 8×4-inch loaf pan.
  2. In a small bowl, combine almond flour, cocoa, salt, cardamom, baking soda and baking powder; set aside.
  3.  In a large bowl, beat avocado and sugar at medium speed until smooth. While beating, add eggs; beat on high speed until fluffy, about 1 minute.
  4. Fold dry ingredients into avocado mixture until blended; pour batter into to prepared pan. Bake 55 minutes; cool. Cut with sharp serrated knife for best results. Top with a dollop of whipped cream for a decadent treat. One serving=1 slice.

Avocado% Daily Value*: Vitamin A 2%; Vitamin C 3%; Calcium 9%; Iron 11%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutritional Info *per serving

  • Calories 250
  • Fat 15 g
  • Saturated Fat 2 g
  • Polyunsaturated Fat 3 g
  • Monounsaturated Fat 10 g
  • Cholesterol 37 mg
  • Sodium 214 mg
  • Potassium 350 mg
  • Carbohydrate 25 g
  • Fiber 5 g
  • Sugars 17 g
  • Protein 7 g
  • Trans Fat 0 g
  • Vitamin A 88 IU
  • Vitamin C 2 mg
  • Calcium 88 mg
  • Iron 2 mg