How does that Marilyn Monroe song go? “Chocolate is a girl’s best friend…” Okay, okay, maybe that isn’t the song, but it certainly rings true for me – I am a chocolate fiend. There’s not much I wouldn’t eat covered in chocolate or made out of chocolate – I even had chocolate latke bonbons this year during Hanukkah. So, I decided to find a way to bring chocolate into my life for breakfast – thus, chocolate quick bread was born.
You may be wondering – what makes chocolate quick bread different from chocolate cake? That is a great question! I also have a chocolate cake recipe, and I use similar ingredients in both (with some minor ingredient differences). But the major difference between the two is the amount of sugar. The ratio of sugar to flour in my cake recipe is 1:3.5; in my quick bread, it’s 1:1.375 (less than half as much sugar!). So, if you’re looking for a really delicious chocolate recipe, but want something with less sugar, this could be a great option for you, too.
This bread is super chocolate-y, moist, and fluffy. My partner and I made little sundaes with soy vanilla ice cream (for dessert, not breakfast this time!) with this bread. It’s also super easy to make – just mix the wet ingredients in one bowl, the dry in another, then combine, transfer to your pan, and bake!
If you’d like to give this recipe a try and want to bake-along with me, I’m going to be making it live on Thursday, May 21st at 2:30pm EST on Instagram. Be sure to follow me and @challahforhunger to follow along! Challah for Hunger is a non-profit organization that works to build communities inspired to take action against hunger with a particular focus on food insecurity on college campuses. This organization is near and dear to my heart – it’s where I gained a lot of confidence in my baking skills and where I currently volunteer as an alumni advisor.
If you’re making your grocery list for your next shopping trip, be sure to grab the ingredients for this recipe so you can join us on the 21st – I would love to connect with you then. If you can’t make it, I would love to hear how this recipe turns out for you! Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Vegan Chocolate Quick Bread
Ingredients
Wet Ingredients
- 4 tbsp apple sauce
- ½ cup oil plus a little extra for greasing your pan
- 1 cup vegan milk
- 4 tbsp maple syrup
- 4 tsp vanilla extract
Dry Ingredients
- ¼ cup brown sugar
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¾ cup flour
Optional
- chocolate chips as a topping
Instructions
- Preheat your oven to 350°F. Grease a bread pan with a little oil on the bottom and all sides. Set aside.
- Whisk together all of the dry ingredients in a bowl.
- In a separate bowl, whisk together the dry ingredients.
- Once the oven has fully preheated, mix the wet ingredients into the dry ingredients with a baking spatula or spoon until just combined. The mixture will still have a little bit of lumps. Don't overmix - you don't want the mixture to be smooth.
- Once combined, pour the mixture into the greased pan. If topping with chocolate chips, press them gently into the top of the mixture.
- Place the pan in the oven on the middle rack and bake for 45-50 minutes, or until a toothpick stuck in the center comes out clean.
- Let cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack. Let cool completely (or eat immediately if you can't resist, like me!).
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