This TRIPLE Chocolate Bread is exceptionally moist and loaded with deep chocolate flavor. It's made with oil and yogurt for a perfectly tender loaf every time. Plus it's super easy to make - no mixer required!
For more quick breads and sweet baked treats, check out our full list of Homemade Bread Recipes!
Are you ready for a Chocolate Bread that is easy to make, does not require an electric mixer, and is absolutely loaded with chocolate flavor?
Well then this is it! It's a triple chocolate wonder made with cocoa powder, melted chocolate, and lots of chocolate chips. Plus with only a couple bowls and 15 minutes of prep time this one is quick to throw in the oven any time your chocolate craving needs satisfied.
It took weeks to get this easy recipe down. Often a chocolate loaf cake is made moist by using banana or zucchini. While I don't have a problem with either of those options, I wanted a chocolate loaf that could stand on its own.
Over the years, the main tip we have learned for keeping loaf cakes moist is to use oil and yogurt. However, since our other quick bread recipes are a lemon loaf and an orange loaf we didn't know if it would work with chocolate. But it does!
This bread is a quick bread that is reminiscent of the large muffins found at bakeries. Just baked in a single loaf pan instead of muffin tins.
This chocolate bread is not a cake recipe. If you are looking for that try this Perfect Chocolate Bundt Cake. It's exactly what a chocolate cake should be. Either of these would be perfect for Valentine's Day.
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Why this recipe is great
- It's easy to make - no mixer required!
- It's moist, tender and deeply chocolatey.
Ingredients for triple chocolate bread
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips:
- Chocolate chips: This recipe calls for semi-sweet chocolate, bittersweet chocolate or dark chocolate chips. Use what you like.
- Cocoa powder: We used Hershey's Special Dark Cocoa Powder, which is a combination of natural cocoa powder and dutch process cocoa powder. Regular cocoa powder lacked in flavor. Definitely go with the dark chocolate powder.
- Oil: Either vegetable oil or canola oil will work. You just want a neutral tasting oil for this recipe. Olive oil is too flavorful and melted butter isn't as moist.
- Yogurt: Greek yogurt that has some fat in it, either 2% or 5%, is perfect. The fat helps keep the bread moist. Yogurt produces a more moist loaf cake than sour cream or buttermilk.
- Sugars: Both white granulated sugar and brown sugar are used.
Helpful kitchen tools
How to make triple chocolate bread
Before beginning this quick bread recipe, be sure to melt and cool the chocolate chips in a medium bowl and have a prepared loaf pan ready to go.
Step 1: Mix the all purpose flour, cocoa powder, both sugars, leaveners, and salt in a large mixing bowl.
Step 2: Add large eggs, oil, yogurt, and vanilla extract to the bowl with cooled chocolate mixture.
Step 3: Pour the wet ingredients into the large bowl containing the dry ingredients and mix with a rubber spatula. It is important to mix only until the dough is shaggy. Overmixing the dough will create a tough finished product.
Step 4: Pour in boiling water and stir carefully until the water is fully incorporated. Add in the second measurement of chocolate chips.
Pour batter into a greased loaf pan. For easy removal use a parchment paper sling or just make sure all surfaces are coated with a non stick baking spray. Sprinkle the batter with remaining chocolate chips.
Bake for 55-65 minutes at 350 degrees on the middle oven rack until a toothpick comes out with just a few moist crumbs but no wet streaks. Cool for 15 minutes in the pan and then turn out onto a wire rack. Allow the bread to cool completely.
For a fun variation add a teaspoon of espresso powder to the boiling water. The coffee flavor complements the chocolate perfectly. If you really need more chocolate (no judgment here…) drizzle the top with a quarter recipe of the chocolate ganache from this chocolate cake.
For a crowd
The great thing about serving chocolate bread to a crowd is that the slices can be as thin or thick as needed.
If you want a variety of delicious recipes to serve along with this chocolate loaf cake try this best banana bread, fresh orange bread, or bright lemon bread.
FAQs
Chocolate Bread is a quick bread that gets its lift from baking soda or baking powder not from yeast. It gets its rich chocolate flavor from cocoa powder and chocolate chips.
Wrap in plastic wrap and store in an airtight container. The more air is kept off the bread the more moist it will stay. Store on the counter for up to 3 days and in the freezer for up to 3 months.
Tips and tricks
- For truly moist, tender chocolate bread be sure to mix the dry and wet ingredients carefully.
- Measure the flour with a light hand. Spoon and level into the measuring cup.
- Use a dark cocoa powder. The regular cocoa powder didn't produce the same deeply chocolatey finish.
- Make sure your yogurt has at least 2% fat. It helps create a moist bread.
- Be careful not to overbake. The final product will be dry. Look for a dry top and a toothpick that comes out with a few moist crumbs.
More chocolate recipes
- Crumbl Copycat Chocolate Peanut Butter Chip Cookies
- Decadent Chocolate Parfait Mousse Dessert
- Chocolate Lava Cakes
- Easy Christmas Chocolate Cupcakes
Recipe
TRIPLE Chocolate Bread
Equipment
- 1 loaf pan 9.25 x 5.25 x 2.75
Ingredients
- 1 cup semi-sweet chocolate chips
- 2 cups all purpose flour
- ⅓ cup dark cocoa powder
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ½ cup vegetable or canola oil
- ¾ cup Greek yogurt at least 2-5% fat
- 1½ teaspoon vanilla extract
- ½ cup boiling water
- ¾ cup chocolate chips plus extra for sprinkling on top
Instructions
- Preheat oven to 350°. Grease 9x5 loaf pan, preferably light colored.
- In a large microwave safe bowl, melt chocolate chips in 30 second increments, stirring between until smooth. Set aside to cool.1 cup semi-sweet chocolate chips
- In large bowl, whisk together the flour, cocoa powder, both sugars, powder, soda, and salt. Set aside.2 cups all purpose flour, ⅓ cup dark cocoa powder, ½ cup brown sugar, ½ cup granulated sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Once melted chocolate is cooled, add eggs, oil, yogurt, and vanilla. Combine.2 eggs, ½ cup vegetable or canola oil, ¾ cup Greek yogurt, 1½ teaspoon vanilla extract
- Pour wet ingredients into the dry and combine with rubber spatula until mostly combined with just a few dry pockets and the dough is still shaggy (see photo).
- Add in boiling water and stir until water is fully incorporated. Add ¾ cup chocolate chips and fold until combined.½ cup boiling water, ¾ cup chocolate chips
- Pour into greased pan. Sprinkle with extra chocolate chips
- Bake for 55-65 minutes until toothpick comes out with a few moist crumbs.
- Cool in pan for 15 minutes. Dump and allow to cool on a wire rack.
Notes
- For truly moist, tender chocolate bread be sure to mix the dry and wet ingredients carefully.
- Measure the flour with a light hand. Spoon and level into the measuring cup.
- Use a dark cocoa powder. The regular cocoa powder didn't produce the same deeply chocolatey finish.
- Make sure your yogurt has at least 2% fat. It helps create a moist bread.
- Be careful not to overbake. The final product will be dry. Look for a dry top and a toothpick that comes out with a few moist crumbs.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
MELISSA says
I’ve just put in the oven. Baking for my granddaughters. I’ll let you know how it turns out. Thanks for sharing
Misty says
Hope you loved it!
Debra says
Wonderful!!!!! I make breads to sell at the flea market. I had to quadruple this recipe to make my 7 large (smaller than yours), 3 medium and 16 minis. But they all came out great! Thank you!
Danielle says
So happy to hear how well this recipe works for you! Thanks for taking the time to let us know.
Jenny says
If I wanted to make Jumbo Muffins out of this recipe how long would you recommend baking the muffins. I tried, 15 minutes they were still too moist 30 minutes and they were too dry and firm.
Danielle says
Jenny,
So sorry that your experiment didn't turn out the way you hoped! All bakers know how that feels! Our testing showed that this recipe isn't suited for muffins. It really bakes up best as a loaf. However, if you try again as muffins, start checking them at 15 minutes and then check every 5 minutes until they are almost done and then begin checking every 2 minutes. After doing it a few times you will have a better idea for how long they take in your oven. I hope that helps!
Carolina says
Just made this, I accidentally left out the 1/2 cup of brown sugar and was concerned it wouldn’t come out sweet enough… boy was I wrong! It is rich and delicious and I’m considering skipping or reducing the brown sugar next time!
Danielle says
So happy to hear it was a happy accident! Thanks for taking the time to leave a comment!
Ashley says
can i use sour cream instead of greek yogurt?
Danielle says
We haven't tried sour cream, but frequently sour cream can be substituted for greek yogurt in recipes. If you give it a try we would love to know how it turned out. Happy baking!