Double Chocolate Chip Bread – a rich chocolatey quick bread that every chocolate lover will love! It’s moist and has a deep chocolate flavor. Perfect for dessert AND breakfast!
This Chocolate Chip bread is easy to make and freezes great! Perfect for making ahead and freezing for later. It’s so delicious you won’t believe it’s lightened-up and low in fat.
I’m a big fan of healthier treats especially because I’m a big fan of everything sweet. This Chocolate Chip Loaf Cake is lightened up by using applesauce, yogurt, and honey which make it moist and delicious without sacrificing taste. Like my Skinny Oatmeal Apricot Muffins, this recipe is great for breakfast, as a snack, or for dinner.
Nobody will know that this bread is a skinny Chocolate Chip Bread! And there’s no need to feel guilty for eating a second slice! This bread is really convenient for busy mornings because you can slice it after baking, freeze it, and just take some slices out of the freezer as you need it!
This bread is super easy to make and you don’t even need a mixer! Just mix the wet ingredients with a spatula, then sift the dry ingredients together to avoid cocoa clumps. Next, add the dry ingredients to the wet ingredients, like you do when you’re making muffins. Same concept! Don’t overmix but try to get rid of any flour pockets in the batter.
Then fold in the chocolate chips with a spatula. You can use dark chocolate chips
or milk chocolate chips, even chopped chocolate works. Fill the batter into a loaf pan
and you’re done! That was easy, wasn’t it?!
This double chocolate loaf cake is perfect for breakfast! No mixer needed, 10 minutes to whip up, and made with easy ingredients you have at home. It’s so moist and soft because of the yogurt and applesauce and keeps fresh for up to 4 days in the fridge.
Double Chocolate Chip Bread
Ingredients
- 3/4 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 3/4 cup plain yogurt
- 1 large egg
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F (180C) and grease a 9 x 5-Inch loaf pan.
- In a large bowl, whisk together the applesauce, brown sugar, honey, yogurt, egg and vanilla extract until smooth.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt together to avoid clumps. Add the dry ingredients to the wet ingredients and slowly stir them together, being careful not to overmix. Fold in the chocolate chips.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 15 minutes in the loaf pan, then transfer to a wire rack.
- This Chocolate Chip Bread tastes best on the second day. Freeze leftovers for up to three months.
Nutrition Information
Katherine Pinedo says
I made these in tiny loaf pans and I used sour cream instead of yogurt. These are so good! Light a moist and I topped with powder sugar bc these are some Christmas gifts in a basket with other goodies.
Thank you for the recipe!
Stephanie says
Can I use sour cream instead of yogurt
Julia says
I haven’t tried that but I think it will work.
Mourin says
oh looks delicious !! ? can I use sugar instead of honey?
Julia says
Thank you, Mourin! Yes, you can use sugar instead of honey.
Carolyn says
Looks divine! Where do you find the chocolate chunks that are in your photos?
Sidney says
Usually in the supermarket right next to the bags of chocolate chips there are bags of chocolate chunks as well. Hope that helps :)