Chocolate lovers rejoice. This triple chocolate avocado zucchini bread will be your new go to HEALTHY breakfast, snack, or dessert. The avocado makes it soft, the zucchini makes it moist, and the chocolate makes it decadent and you’d never guess it is good for you too.

This may just be my new favorite recipe on my whole entire blog. And I know that is a big statement but yall I think I ate this entire loaf by myself in like 48 hours. Not necessarily proud of it but still no regrets. This bread is so moist, oozing with chocolate, and is so light and fluffy that it doesn’t weigh you down. But it is also gluten free, dairy free, refined sugar free, AND made with both avocado and zucchini to give it an extra nutrition punch. You are going to love it!

Triple the Chocolate Triple the Delicious

What exactly do I mean by triple chocolate? I am saying that in this batter I first mixed in some cocoa powder, then I melted some of my favorite chocolate and stirred it in, and THEN I folded in wayyyy too many chocolate chips (never enough). It is really just all the chocolate you could ever want wrapped up into one loaf of bread.

I’ve baked with both zucchini and avocado before and have always loved how my dishes turn out, like my avocado pillow cookies and my cranberry walnut zucchini bread so I thought I’d try combining the two! Zucchini makes breads super moist because they hold a lot of water in them. And avocados make baked goods super soft and really add a great texture to them that helps them hold together really well (which is especially good for gluten free recipes).

Luckily for all of us – I was right! Together they are even better than they are separately. And not only are these ingredients great for taste and experience, they had SO MUCH nutritional value to the bread too! We’ve got healthy fats and fiber from the avocado, and lots of vitamins and nutrients from the zucchini. Plus they take the place of adding more flour so it keeps this lower carb, and really keeps you away from the refined nature of breads. This bread is basically one big vegetable!

Tips & Tricks

I used chickpea flour in this recipe along with my gluten free all purpose. I really like mixing flours, especially when baking gluten free, because they all act in different ways and provide different textures and structure. So what one flour lacks, the other one can help with. Chickpea flour is one of my favorite for breads because it holds its structure really well (unlike how a lot of gluten free breads can easily fall apart into crumbs). However I wouldn’t use only chickpea flour because the taste can get kind of strong. I have not tried this with another flour but the easiest swap if you don’t have chickpea flour would probably just be to use the all purpose flour for the entire recipe.

Do NOT dry out your grated zucchini. I know sometimes recipes will call for that because of all the water zucchinis hold, but here it helps make for a really moist slice of bread! It does not matter if you have a large or small grater, either will work. And I always leave the skins on for extra nutrients!

Other than that this recipe is pretty easy peasy, so I hope you love it as much as we do!