Low Sodium Chocolate Bread
Indulge in the decadence of *Low Sodium Chocolate Bread*—a rich, moist, and chocolatey baked treat that’s big on flavor but easy on sodium. Perfect for anyone looking to enjoy a sweet treat without compromising on health-conscious choices, this recipe combines simple pantry staples like unsweetened cocoa powder, Greek yogurt, and applesauce for a luscious texture and natural sweetness. Dark chocolate chips add bursts of velvety richness in every bite, while a hint of brewed coffee deepens the chocolate flavor for a gourmet touch. With its quick prep time and easy steps, this loaf is ideal for breakfast, dessert, or an anytime snack, pairing beautifully with your favorite cup of tea or coffee. Low sodium never tasted so indulgent!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 tablespoon Baking powder
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 Large eggs
- 1 cup Low-fat plain Greek yogurt
- 1 teaspoon Vanilla extract
- 0.5 cup Brewed coffee, cooled
- 0.5 cup Unsweetened applesauce
- 0.5 cup Dark chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking powder until well combined. Set aside.
In a large bowl, cream together the unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next, followed by the vanilla extract.
Mix in the low-fat plain Greek yogurt, brewed coffee, and unsweetened applesauce until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the dark chocolate chips with a spatula or spoon.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as a delightful low sodium treat, perfect with a cup of coffee or tea.
Nutrition Facts
Calories |
3429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 520 mg | 174% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 590.2 g | 215% | |
| Dietary Fiber | 80.2 g | 286% | |
| Total Sugars | 272.8 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 684 mg | 53% | |
| Iron | 50.1 mg | 278% | |
| Potassium | 4265 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
