Turn the sad moment when you realize your avocado is over-ripe into a joyous one--bake this fudgy chocolate loaf. The creamy avocado stands in nicely for butter or oil--you won't miss them. This loaf is easily one of our family favorites, thickly sliced with dollops of cream or with scoops of ice cream mounded over top. (Personally, I like to dunk big chunks in hot coffee.) Either way, the texture holds up to a fork or hands, and is pleasantly studded throughout with chocolate chips.
Notes: Cocoa powder is Dutch processed. Milk is 2%.
DENSE CHOCOLATE LOAF
Ingredients: 1 cup milk, 2 eggs at room temperature, 1 medium ripe avocado, 1 tsp. vanilla paste (or extract), 1 tbsp. brewed coffee, 1 2/3 cup all purpose flour, 1/2 cup cocoa powder, 2/3 cup light brown sugar, 1/2 tsp. baking powder, 1 tsp. baking soda, a pinch of sea salt, 1 cup semi-sweet chocolate chips.
Makes one standard loaf.
1. Preheat and prep: Preheat oven to 350*. Line a standard loaf pan with parchment paper and spritz with cooking spray.
2. Make the batter: Mash the avocado with a fork in a large bowl, then whisk in the eggs, vanilla, milk, and coffee. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Sift in the cocoa powder if possible. Make a well, then pour in the wet ingredients. Mix until just combined. Fold in 1 cup of chocolate chips.
3. Bake: Spoon batter into prepared pan and bake for 45-55 minutes, until the top is bouncy and the sides have begun to pull away from the pan. Cool.
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