Written by Kate Tietje and updated by Sarena-Rae Santos in November of 2023.
In 2011, I had an obsession with chocolate. I suspected minor adrenal issues as I recovered from pregnancy, which led to craving the caffeine in the chocolate. Many may cringe at the idea of chocolate but believe it or not, chocolate has many health benefits. I knew this, so I didn’t fight the cravings.
Instead, I made something I thought would be delicious — and it was. Plus, it was moist and rich! Now, I am sharing it with you!
Make sure you use a mild-flavored honey, or the flavor will really come through (I did this — and it was still yummy, but I would have liked it better with a bit less pronounced honey flavor). You could also choose to use more maple syrup and less honey if you prefer.
Chocolate-Chocolate Chip Bread
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup honey
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup cocoa powder
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1 1/3 cups almond flour
- 1/4 cup mini chocolate chips
Directions:
Step 1: Preheat oven to 350ºF.
Step 2: In a medium bowl, mix the butter, honey, maple syrup, vanilla, and eggs.
Step 3: In a separate small bowl, combine the remaining ingredients.
Step 4: Add the dry ingredients to the wet and stir to combine.
Step 5: Pour into a loaf pan and bake for 40 – 50 minutes (20 – 25 minutes for muffins) or until a toothpick comes out clean.
Chocolate-Chocolate Chip Bread
Ingredients
- 1/2 cup butter softened
- 1/2 cup honey
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup cocoa powder
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1 1/3 cups almond flour
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350ºF.
- In a medium bowl, mix the butter, honey, maple syrup, vanilla, and eggs.
- In a separate small bowl, combine the remaining ingredients.
- Add the dry ingredients to the wet and stir to combine.
- Pour into a loaf pan and bake for 40 - 50 minutes (20 - 25 minutes for muffins) or until a toothpick comes out clean.
How long did you bake it?
Amber,
Oops, I forgot to add that! It is in now. 🙂
Mmmm…this bread sounds incredible! I love your choice of sweeteners and the use of almond flour. Such a divine combination of ingredients!
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Jenn
just made these as muffins and they turned out horrible, they are like liquid and they over flowed out of the pan. I filled them, maybe I should have just filled to half. Just FYI if anyone else makes these. These were the second fail of the morning for muffins. My coconut flour muffins I used a whole stick of butter instead of a half.