Double chocolate chip quick bread

Chocolate is a perfectly acceptable breakfast item. This double chocolate quick bread is easy and contains no butter!

Double chocolate chip quick bread

Our local grocery store used to stock these amazing English muffins. They were thick and chewy, unlike those mass-produced ones. I loved eating these in the morning because they felt hearty and homemade. Sadly, the store stopped selling them – maybe because I was the only one buying them.

Therefore, I’ve had to make more muffins and brownies for breakfast. While there are certain muffins that are constantly on my rotation (hello, eggless Nutella-stuffed zucchini muffins!), I like to try out new recipes. In fact, I am always on the lookout for the next best chocolate quick bread. While there have been some that have been very good, I have not found any that were out-of-this-world.

Double chocolate chip quick bread

This particular recipe is very good. The bread did not dry out after a few days, and it had an intensely chocolate flavor throughout. Well, it helped that I loaded up on the chocolate chips and added more on top.

Addie liked eating this for breakfast since she just got her bottom braces on. Poor girl has not been able to eat a lot of “normal” foods lately because it hurts her teeth. However, she’s been happy to munch on this bread in the morning. As an added bonus, it’s not too crumbly, so she doesn’t get a lot of this stuck in her teeth.

I’ll take that as a win. 🙂

Double chocolate chip quick bread

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Double chocolate chip quick bread

A super easy double chocolate chip bread - without the butter!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Author: Eva Bakes


  • 1 and ¼ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsweetened applesauce
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ¾ cup buttermilk I made my own by adding about ¾ teaspoon of white vinegar to ¾ cup of 1% milk and let it sit until it curdled
  • 1 cup chocolate chips of choice


  • Preheat your oven to 350°F. Generously grease or line a standard 9"x5" baking pan and set aside. I used a silicone baking pan and did not grease or line it.
  • In a large bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
  • In a medium sized bowl, mix together the applesauce, sugars, eggs, buttermilk, and vanilla. Transfer this to the large bowl with the dry ingredients.
  • Gently fold until a few dry streaks remain. Fold in the chocolate chips.
  • Transfer the batter to your prepared baking pan and bake in your preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean (minus a few melted chocolate chips).
  • Allow the bread to cool before serving.


Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Slightly adapted from Sweetest Menu


  1. June
    July 30, 2021 / 5:20 pm

    Chocolate for breakfast? Win win!

    • evabakes
      July 30, 2021 / 7:07 pm

      Yes – I totally agree!!

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