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+ servings
Chocolate bread on counter with chocolate chips and crumbs.
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5 from 3 votes

TRIPLE Chocolate Bread

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Breakfast, Brunch
Cuisine: American
Servings: 10 slices
Calories: 449kcal

Equipment

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 2 cups all purpose flour
  • 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
  • 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

Tips & 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.
 
Variation
Add 1 teaspoon of instant espresso powder to the boiling water for extra flavor. 
 
How to store
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 counter for up to 3 days. Store in freezer for up to 3 months.

Nutrition

Serving: 10 | Calories: 449kcal | Carbohydrates: 58g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 225mg | Potassium: 222mg | Fiber: 3g | Sugar: 33g | Vitamin A: 57IU | Calcium: 97mg | Iron: 3mg