double chocolate chip bread
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Double chocolate quick bread

A fantastic, super chocolate-y bread made without butter or oil!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 1 cup white whole wheat flour can substitute with all-purpose
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup unsweetened applesauce
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 5.3 ounce container plain Greek yogurt
  • 1 cup chocolate chips


  • Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x5" loaf pan and set aside.
  • In a large bowl, whisk together the flours, cocoa powder, salt, baking powder, and baking soda. Set aside.
  • In a medium sized bowl, mix together the applesauce, sugar, eggs, vanilla, and Greek yogurt. Transfer this to the large bowl with the dry ingredients. Mix until a few dry streaks remain. Fold in the chocolate chips. Do not over mix the batter.
  • Transfer the batter to your prepared baking pan and smooth out the top. Add more chocolate chips on top if desired.
  • Bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove the pan from the oven and allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.


Bread should be stored in an airtight container at room temperature or in the refrigerator and will last for several days.
Source: Barely adapted fromĀ Mel's Kitchen Cafe