Quick breads should be simple and no-fuss and this decadent chocolate quick bread proves that theory correct! Soft and moist, it is pure chocolate heaven!

Every time I start obsessing about perfecting a recipe, my kids get a look of panic and ask in shaky, worried voices if this is going to turn into a Yellow Cake Situation.

Their concern is valid since they lived through several months of 16+ variations of yellow cake before it was finally perfected, and while some people may not consider that a bad thing, I don’t think my kids wanted to see yellow cake again for a very, very long time. Neither did I, if we are being completely honest.

Two thick slices of double chocolate bread cut off of the loaf of bread.

This chocolate bread isn’t nearly that extreme (thank goodness), but it did take several tries to get right.

Who knew that wanting a super moist double chocolate quick bread without bananas would prove to be a bit of an undertaking.

I don’t have anything against banana bread or even chocolate banana bread (or banana chocolate muffins; recipe coming soon) but I wanted a non-banana version of chocolate bread for no other reason than I swear every time I get a craving for something decadent and baked and chocolate, I don’t want to immediately be concerned about whether or not I have bananas ripening for destruction on the kitchen counter.

Thick slices of double chocolate quick bread cut off of the loaf of bread.

Simple as simple can be, this bread is exactly what a quick bread should be: quick and extremely non-fussy.

The result is a very tender, very chocolatey bread that is moist and delicious and believe it or not, is as delicious (if not more so) the next day.

I know you’ll ask and I don’t have answers – but I have not tried this bread as muffins. But please do so! And report back.

I can tell you, though, that it bakes perfectly in a 9X5-inch pan (as stated in the recipe) and also works wonderfully in one of those adorable tea loaf pans, which is a longer, narrower version of the 9X5-inch pan, and is perfect if you want smaller slices (instead of always cutting the 9X5-inch slices in half for your kids or for yourself – even if you know you’re going to go back for the 2nd half anyway).

Thanks to Teresa, a frequent commenter, for telling me about the tea loaf pan on the Whole Grain Cinnamon Applesauce Bread post. Evidently, I didn’t even know my life had a void that needed filled until I heard about it but I do know that my quick breads are looking skinnier and cuter than ever these days.

Slices of chocolate quick bread stacked on top of each other.

One Year Ago: Scripture Bars {i.e. Mud Hen Bars or Marshmallow Chocolate Chip Cookie Bars}
Two Years Ago: Cream Cheese Banana Bread with Sweet Cinnamon Topping
Three Years Ago: Cowboy Spaghetti


Double Chocolate Quick Bread

4.49 stars (238 ratings)


  • 1 ½ cups (213 g) all-purpose flour
  • cup (28 g) unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup (113 g) unsweetened applesauce
  • cup oil, vegetable, avocado, melted coconut, etc.
  • 1 cup (212 g) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cup (151 g) sour cream or plain Greek yogurt
  • 1 cup (170 g) chocolate chips


  • 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 (don’t 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.
Serving: 1 Slice, Calories: 276kcal, Carbohydrates: 39g, Protein: 3g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 37mg, Sodium: 185mg, Fiber: 1g, Sugar: 25g

Recipe Source: from Mel’s Kitchen Cafe