Okay, so I made this bread (cake). I added Ghiradelli semi-sweet chocolate chips instead of pecans. And. The bread (cake) totally rocks! and it's a cool color of green. It's rich and moist. The chocolate is super. I coated my loaf pan with butter and sugar, hoping for a sugary crust on the bread (cake), but alas...I think that doesn't work with nonstick metal pans. A little "well done" on the outside, so I won't do that next time. Butter, no sugar? Maybe add cinnamon? I like the slight smokiness of the Ghiradelli semi-sweet chips.
Here's the basic recipe for Avocado Bread (Cake) that I used, plus chocolate chips.
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