Gluten-Free Rosemary Chocolate Bread

This gluten-free rosemary chocolate bread is a moist, lightly sweet quick bread made with avocado, extra virgin olive oil, dark chocolate, and dried figs. Fresh rosemary and lemon zest balance the richness of the chocolate, while tigernut and coconut flour give the loaf structure without grains, making this a low-carb treat. Serve it for breakfast or brunch, as an afternoon snack with coffee or tea, or as an unexpected addition to a cheese board.

Rosemary and dark chocolate: an unexpected combination that works

Rosemary and dark chocolate may not be an obvious pairing, but they complement each other beautifully. The rosemary adds an aromatic, slightly savory note, while lemon zest brightens the richness of the chocolate.

This combination gives the bread a distinctly Mediterranean character, reinforced by the extra virgin olive oil and dried figs. It is not a conventionally sweet loaf; the chopped figs provide gentle pockets of sweetness, while the dark chocolate keeps the flavor deep and slightly bitter.

A moist gluten-free bread made with avocado and olive oil

Avocado and extra virgin olive oil give this bread its soft, moist texture without making it taste strongly of either ingredient. Tigernut flour brings subtle natural sweetness, while coconut flour absorbs moisture and helps create a sturdy, low-carb loaf.

The result falls somewhere between a savory quick bread and a lightly sweet breakfast loaf. It is satisfying enough to serve on its own, but it also works well with coffee or tea, alongside cheese, or with a little extra virgin olive oil for dipping.

I originally made this rosemary chocolate bread for Greek Orthodox Easter, which is why the loaf pictured has a cross on top. Its rustic appearance and distinctive flavors made it especially lovely for a celebratory table.

How to make gluten-free rosemary chocolate bread

Combine the tigernut flour, coconut flour, arrowroot flour, cassava flour, collagen, baking powder, salt, chocolate, lemon zest, and chopped figs in a mixing bowl.

In a blender or food processor, blend the avocados with the egg, extra virgin olive oil, and chopped rosemary until smooth. Avoid blending longer than necessary.

Separately, combine the ground flaxseed with the warm water and allow it to thicken briefly. Make a well in the dry ingredients, add the avocado mixture and hydrated flaxseed, and fold everything together with a wooden spoon or spatula. The dough will be thick rather than pourable.

Transfer the dough to a parchment-lined 8 x 3.5-inch (20 x 9cm) loaf pan and level the surface with a spoon or spatula. Bake at 375°F (190°C) for approximately 40 minutes.

Test the loaf in several places before removing it from the oven. A tester inserted directly into a piece of melted chocolate will naturally come out wet, so check another area of the bread as well.

Serving suggestions

This bread is delicious at room temperature and works particularly well as a late breakfast, brunch dish, or afternoon snack. Pair it with coffee or tea, add it to a cheese board, or serve it with a small dish of good extra virgin olive oil.

Because it contains no added sweetener, it has a balanced sweet-savory profile. If you prefer a sweeter loaf, add a few more chopped figs, or even a few tablespoons of a non-caloric sweetener, such as allulose.

More Sweet and Savory Bread Recipes

• Parsnip Cake with Rosemary and Olive Oil
• Gluten-Free, Sugar-Free Zucchini Bread
• Gluten-Free Pumpkin Bread

Print