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
- 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 from Mel's Kitchen Cafe