Double Chocolate Quick Bread

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1 cup Chocolate chips
  • 1/3 cup Cocoa powder, unsweetened
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 2/3 cup Sour cream or plain greek yogurt

Found on melskitchencafe.com

Ingredients

• 1 1/2 cups (7.5 ounces) all-purpose flour
• 1/3 cup (1.25 ounces) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup (5 ounces) unsweetened applesauce
• 1/3 cup oil (vegetable, avocado, melted coconut, etc.)
• 1 cup (7.5 ounces) light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup (5.25 ounces) sour cream or plain Greek yogurt
• 1 cup (6 ounces) chocolate chips

Directions

• Preheat the oven to 350 degrees F. Grease a 9X5-inch baking pan and set aside.
• In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
• In a large bowl, whisk together the applesauce, oil, brown sugar, eggs, vanilla and sour cream until well blended.
• Add the dry ingredients and pour the chocolate chips on top of the dry ingredients. Stir until the batter is just combined (dont overmix!).
• Spread the batter evenly in the prepared pan and bake for 45-60 minutes until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
• Let the bread cool in the pan for 5-10 minutes before running a knife gently around the edges and turning out onto a cooling rack to cool completely.