chocobread dougherty

So Chocolate – y Bread

If you want that chocolate fix without it being overly sweet, this is the bread for you. It’s perfect for a quick, to go breakfast or with ice cream on top for dessert. You should try So Chocolate – y Bread because it’s quick and easy.


1/2 cup coconut oil

1 cup honey

2 eggs

1 cup yogurt

2 1/8 cups flour

1/2 cup cocoa powder

1 tsp baking powder

1/2 tsp salt


Preheat oven to 350F

Mix oil and honey

Whip eggs and add to mix

Add yogurt and mix

In another bowl whisk flour, cocoa, baking powder and salt.

Spray loaf pan with cooking spray, add batter

Bake for 50 minutes, or until toothpick comes out clean

Cool for a few minutes and turn out onto a rack or plate. Enjoy!

History of cocoa: Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fat component, is extracted from chocolate liquor – roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the solids sold as an end product.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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