by Olena

Healthy Chocolate Bread

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Olena Osipov
5 from 10 votes

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Making fluffy and moist Healthy Chocolate Bread from scratch is so easy. Using raw cacao and dark chocolate, this guilt-free indulgent bread is a simple nutritious and delicious slice of heaven!

Never miss out on your chocolate craving again with more healthy chocolate bakes like healthy chocolate cake, almond flour chocolate cake, healthy chocolate muffins, and even healthy choc chip cookies!

Healthy Chocolate Bread

Chocolate Bread

All the ingredients that make this healthy chocolate bread so healthy are exactly what makes it so delicious!

Dark chocolate chips, pistachios and coconut flakes combined with the maple syrup and coconut milk give this bread an ultra-moist interior, crunchy texture from the nuts and a deep chocolate-y flavour.

Plus it has no hidden veggies in – unlike my healthy chocolate zucchini bread (which is also delicious, though!). In fact, healthy quick bread recipes have become a bit one of ‘my things’ recently. Along with this healthy chocolate bread I’ve shared recipes for pumpkin bread, a gingerbread loaf, almond flour cinnamon bread, and even healthy lemon zucchini bread (among others!)

Slices of healthy Chocolate Bread on plate

Choosing to eat healthy doesn’t mean you need to sacrifice your sweet tooth. This quick bread uses natural sweeteners and cacao powder which together will satisfy any craving.

Although this bread recipe is not gluten-free it is customizable in other ways so that you can swap out ingredients to suit your tastes and preferences.

Slice of healthy Chocolate Bread on plate with butter

Make chocolate loaf bread in under 2 hours. In no time you can have a slice of this guilt-free bread for breakfast with a hot cup of tea or have it as a grab-n-go snack for a midday pick me up. Perfect for balancing blood sugar when the afterschool hunger attacks kick in.

This chocolate bread can be eaten with your favourite spreads or perfect all on its own!

Plus, want more chocolatey snacks to get you through the day? How about some chocolate protein cookies, high-protein chocolate quinoa muffins, superfood chocolate bars, or coconut flour chocolate muffins?!

Ingredients for Healthy Chocolate Bread

Ingredients for Healthy Chocolate Bread

  • Baking basics: Eggs, baking powder, baking soda, salt, flour. I have not tested with flax or chia egg, but you can try.
  • For the flour: Spelt or whole wheat flour are great. Both contain gluten however they have a higher nutrient content than regular all-purpose flour.
  • Chocolate: Cacao or cocoa powder. Cacao is a powder that comes from the raw cacao nib (or bean). It is closer to its most natural state and has not been highly processed like cocoa powder and does not have any added sugar. Both work well with this recipe. Dark chocolate chips.
  • Liquids: Full-fat canned coconut milk, honey or maple syrup, cooking spray.
  • Add-ins: Pistachios, coconut flakes.

Healthy Chocolate Bread batter in bowl with nuts and chocolate chips

How to Make Chocolate Bread

  • Prep: Preheat the oven and line a loaf pan with parchment paper. Leave enough paper above the rim for easy removal. Spray with cooking spray and set aside.
  • Whisk: In a large mixing bowl, whisk eggs to begin. Add the coconut milk and honey and whisk until combined.
  • Add: To the egg mixture, add all dry ingredients with the exception of the flour and whisk until mixture is smooth with no visible lumps.
  • Combine: Then, add the flour and mix gently with a spatula just enough to combine. Do not overmix. Add the chocolate chips, pistachios and coconut flakes. Continue folding to combine. Healthy Chocolate Bread batter in loaf pan
  • Pour: Into the prepared loaf pan, pour batter and level gently with your spatula.
  • Bake: Place in the oven and bake until a toothpick inserted into the middle comes out clean. Remove and transfer to a cooling rack. Allow cooling a bit before removing the bread from the pan to continue cooling completely.
  • Serve: Allow cooling completely before slicing with a serrated knife. Serve with your choice of spread or enjoy it plain!

Healthy Chocolate Bread Recipe and muffin tray of banana muffins

Tips and Variations

  • Coconut Milk: You want to use milk from the can NOT the carton. Milk from a carton has a higher water content which will affect the outcome of this recipe.
  • Nuts: Salted pistachios were so good in this recipe, the salty-sweet balance was delicious. You can, of course, substitute with what you like. Pecans, almonds, walnuts to name a few.
  • Flour: Because quick bread doesn’t typically use yeast, it does require flour with gluten in it to help it rise (along with the magic of baking soda!). Spelt flour is nice because it adds a lighter and nuttier flavour – like it does in these healthy zucchini muffins.
  • Sweetener: We are so fortunate to have a variety of natural sweeteners to choose from these days. Avoiding processed refined sugar is easy thanks to wonderful alternatives such as raw honey, maple syrup, agave, and brown rice syrup. The sweetener in this recipe needs to be liquid.
  • Muffins: Grab a muffin tin and make muffins or even mini muffins! Bake for 20 minutes at 350 and you’ve got a great snack for little hands! Or try my healthy chocolate muffins.
  • Patience: As it bakes the edges may start to look dark, but don’t worry, it’s not burning. Follow the steps and you should be good. It needs to bake all the way through, so try not to open the oven door until the very end!
  • Do not overmix: Overmixing will overwork the gluten. This activation process will result in chewy bread. Careful to mix just until smooth and then fold gently as needed.
  • Feed a crowd: Double recipe, make two loaves and share! Of course, you can always freeze one for a later date instead!

Storing, Freezing and Reheating

Store: In a cool dry place in an airtight container for up to 5 days. You can get away with keeping an uncut loaf on the counter for a little while, but once it’s cut, to maintain the moisture, make sure to cover it.

Freeze: This chocolate loaf cake is a great one to make and freeze. It will keep in a freezer-friendly airtight container for up to 3 months.

Reheat: Allow to thaw before reheating. Heat in the oven at 350 degrees F until heated through.

More Healthy Bread Recipes

You might also enjoy browsing through my entire collection of quick bread and muffin recipes, for more inspiration (like these banana zucchini muffins!)

Healthy Chocolate Bread in loaf pan

Healthy Chocolate Bread

Healthy Chocolate Bread

Making fluffy and moist Healthy Chocolate Bread from scratch is so easy. Using raw cacao and dark chocolate, this guilt free indulgent bread is a simple nutritious and delicious slice of heaven!
5 from 10 votes
Print Save Rate
Course: Muffins and Quick Bread
Cuisine: American Ukrainian
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 279kcal
Author: Olena Osipov


Wet Ingredients:

  • 2 large eggs
  • 14 oz can coconut milk full fat
  • 1/2 cup + 2 tbsp honey or maple syrup

Dry Ingredients:


  • Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  • In large mixing bowl, whisk eggs for 10 seconds. Add coconut milk and honey; whisk until combined.
  • Add cacao powder, baking powder, baking soda and salt; whisk well until mixture is smooth and no visible lumps.
  • Add spelt flour and mix gently with a spatula just enough to combine, be careful not to over mix. Add chocolate chips, pistachios and coconut flakes (if using); give a few more gentle stirs to combine.
  • Pour batter into prepared loaf pan and level gently with spatula. Bake for 70 minutes or until the toothpick inserted in the middle comes out clean.
    Healthy Chocolate Bread
  • Remove from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove healthy chocolate bread from a loaf pan and let it cool off completely before slicing. Cut with serrated bread knife.
    Healthy Chocolate Bread

Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.


    • Coconut milk: Make sure not to use coconut milk from a carton that you would drink. I have not tried recipe with light canned coconut milk, only full fat.
    • Cacao powder: Cacao powder is less processed and more nutritious than cocoa powder. But both will work.
    • Nuts: Specifically salted pistachios were very good in this bread. Pecans would be great too.
    • Flour: Spelt flour is a whole grain and that is what I used in this recipe. I find spelt flour baked goods lighter and nuttier. You can use whole wheat flour too. Gluten free flour will not work.
    • Sweetener: Has to be liquid not dry. Honey, maple syrup, agave, brown rice syrup etc. are great.
    • Baking is a science and for best results I recommend to follow the recipe closely.


    Serving: 1slice | Calories: 279kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 207mg | Potassium: 242mg | Fiber: 5g | Sugar: 17g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg
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    42 comments on “Healthy Chocolate Bread

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      1. Hi Ilkay! Baking is a science. This recipe has been tested with maple syrup as the sweetener. I can’t recommend how much regular or brown sugar to use because of the whole dry:wet ratio of ingredients.

    1. 5 stars
      This is sooo good! I changed the coconut milk for unsweetened almond milk (only because I didn’t have coconut milk) and it came out amazing! I might add some pecans next time too!

      1. Hi Silvia. I would use whole wheat or white flour worst case. Oat flour doesn’t have gluten so it doesn’t rise. I don’t know how it would work BUT on other wheat flour recipes I remember readers said it worked.

    2. 5 stars
      I baked this into muffins for a birthday breakfast for my 6 year old (subbed a handful of mini chocolate chips for the pistachios and baked for 20 min at 350). The whole family loved them, thanks for the recipe!

    3. 5 stars
      Great recipe! I followed all directions, except i used zero calorie monk fruit granulated seeetener and it was delicious. Next time i’ll try with coconut sugar, honey or agave syrup, must be even better like that. I followed instructions to a t, didn’t open the oven until ready to test with the toothpick. It was completely baked at 60minutes for me. Thank you!!

      1. 5 stars
        How much of the monk fruit did you use?
        I would like to try that variation but it would be my very first time with monk fruit. Thanks!

    4. Hey, I made this today and it rose too fast mid-way say around 27-28 minutes but was undercooked inside. What could I be doing wrong? Thanks!

      1. Bread does rise by that time, that’s fine. Did you bake it for full 70 minutes? I mean logically if bread rose means oven T was high enough, so if you baked for 70 mins it would have been baked through…Or did you open the oven to check on it a few times and took the bread out earlier?

        1. I think I chickened out and took it out when I saw some of the risen edges burning a bit – the insides were definitely sticky and gooey then. Then I put it back in at a lower temperature – about 150C? After that I must have baked it for about 20 minutes. So I think my overall baking time was about 50-55 minutes. Should I just let it bake through the next time? It did turn out pretty nice eventually.

          1. Yes, just let it bake for 60-70 minutes. It won’t burn. Edges might look more burnt because it’s dark bread. And don’t open the oven. Check with a toothpick after 60 minutes.

    5. 5 stars
      Made this today using whole wheat flour, and it turned out really good. At first I was afraid the batter was too liquidy, but after cooking it was just perfect. Thanks for the recipe. Next time I need flour, I will try the spelt variety.

    6. This chovcolate bread looks beautiful; I would love a piece right now. I’m definitely going to make this with the help of your Recipe. Thanks for Sharing this great Recipe. 

    7. I think something went wrong because after adding the flour I ended up with lots of little lumps and couldn’t mix them properly as I didn’t want to over mix it so not sure how the bread will turn out. It’s in the oven now and I’m feeling a little anxious:(

      1. Hi Aneta. When you mix wet and dry ingredients, there will be lumps and you are supposed to mix everything gently just enough to combine and without lumps, but not vigorously to over mix into perfectly smooth batter. You should stop mixing when lumps are gone. I don’t think anything went wrong. Have you baked muffins and bread much before? Recipes say not to over mix because then bread will not rise properly and be chewy. It has to do with gluten.
        How did the bread come out???

        1. 5 stars
          Thanks Olena. It turned out delicious but not as light and fluffy as yours, bit more dense so I must have over mixed than.. I bake a lot, but never baked before with white spelt flour. I stopped mixing before all the lamps were gone but I think it was too much still. Never mind than I enjoyed it a lot:)it’s almost gone now.
          Have a lovely holidays

    8. When you say don’t use canned light or carton coconut milk do you mean just not to use light coconut and only full fat? The statement is confusing. The recipe looks great….just want to it right!

      1. Yes, I mean don’t use any of that as a warning because many people would venture out with substitutes. Recipe calls for a can of full fat coconut milk, in notes I mention unfit replacements. Less confusing now?:) Hope you enjoy it!!!

    9. This looks soooo delicious. Am def going to make. A nerdy nutrition question: I am going to grind organic spelt berries in my VitaMix for the spelt flour. Can/should the flour be soaked overnite in the coconut milk prior to completing the rest of the recipe? (Been reading about soaking while grains/whole grain flours for better digestion and nutrients and trying to make sense of it all!)

      Enjoy your holiday! Can’t wait for your posts and hearing how it all came together…

      1. Hi Nina. You are way nerdier in nutrition than me lol. I have heard about soaking and sprouting the grains. I’m not sure if there are any benefits to just soaking just overnight. More than that, I have never worked with spelt berries. Do they make ground spelt flour like from the store?
        I will keep you updated on my sunshine travels. Can’t get away from this never ending snow!!!

    10. 5 stars
      OMG your recipe is the BEST. I doubled the ingredients and brought it at work. It was sold out. They are even asking for more. I told them sorry my son ate it at home. Going to make more next time.

    11. This looks great! Any idea how I could make this vegan and make without the egg??

      Will you be blogging while on vacation? I hope this isn’t goodbye for a month!!

      1. Yes, use flax eggs, it should work!
        NO, of course I will be blogging on vacation – that’s the whole fun to blog about my month long vacation. Stay tuned – updates are coming sooner than you think.:)

    12. This looks so good! Can I substitute white whole wheat flour for the spelt flour? Have fun on your tropical vacation!

      1. I’m 95% sure you can. I used to use white whole wheat flour (very hard to come by in Canadian stores) and I remember it being similar to spelt flour, lighter in texture than whole wheat. Have you baked muffins and breads before? Then you know what your batter’s consistency should be like – very thick pancake batter. Play around with white flour, start by adding 1.5 cups, and go from there. Should work. Happy baking!

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