Whole & Healthy Chocolate Avocado Bread - High Protein
Prep Time20mins
Cook Time50mins
Total Time1hr10mins
Servings: 12slices, 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
1½mediumAvocado, or 1 cup Mashed, 230g
½cupAlmond Milk
2Eggs
¼cupCoconut Oil, Melted
1½tspLiquid Monk Fruit Sweetener , 1 Tbsp Stevia Sweetener,= ½ cup Sugar, more if protein powder is not sweet enough
1¼cupWhole Wheat Pastry Flour, 150g
⅓cupVanilla Protein Powder, usually 1 scoop, 30g, See notes for Chocolate PP
½cupCocoa Powder, Unsweetened
4tspBaking Powder
1tspCinnamon, Ground
¼tspSalt
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.