As a huge fan of beets, I wanted to bake with them. You may think this Chocolate Beet Loaf is strange or some new age food blogger fluff. I dare you to search your great aunt’s or grandmother’s recipe box. Or go to the library and pick up an old cookbook. I guarantee you’ll find PLENTY of baking recipes that use chocolate and beets.
This is a decadent chocolate quick bread. Beets are just as versatile (mind the color – think red velvet cake) as apple or pumpkin puree…a mild flavor that adds tons of moisture to baked goods.
I gave a few slices to my next door neighbor whose kids are pretty picky eaters when it comes to vegetables. They gobbled the chocolate goodness and knew nothing of the veggies that lie within.
This loaf was modeled after one of my pumpkin bread recipes. I did find a chocolate beet frosted cake recipe in a stack of my grandma’s recipe cards, but decided to go a little less cakey with a quick bread sprinkled with some fancy pearl sugar. And if you eat half the loaf over the course of the day, at least you’ve can chalk it up to one serving of your daily vegetables.
Now that I’ve established that the idea of baking with chocolate and pureed beets has been together for a long time and that this quick bread is super yummy – you can try this recipe and one day I’ll try my grandma’s recipe too.
Beets are just as versatile as apple or pumpkin puree…a mild flavor that adds tons of moisture to baked goods. This chocolate beet bread will trick even the those with vegetable-savvy taste buds.
- 1 1/2 cups granulated sugar
- 1/2 cup coconut oil
- 2 large eggs
- 1 cup pureed red beets 1 bunch, about 3 medium beets
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground clove
- zest of 1 orange
- 4 tablespoons unsweetened dutch cocoa powder
- 3 tablespoons almond milk
- 6 ounces half a bag bittersweet, semisweet or white chocolate chips
- pearl sugar for topping optional
Prepare the beets: roast beets for 1 hour in a 400 degree oven until tender. Cool, peel and puree. This can be done a day ahead of time.
For the cake, move the oven rack to middle position and preheat oven to 350°F.
Line an 8- by 4-inch loaf pan with parchment paper so that the edges of the paper hang over the sides. Grease the unlined section of pan.
Whisk sugar, oil, beet puree, eggs, zest and salt in a large bowl until combined. Add flour, baking soda, cinnamon, clove, cocoa and milk. Whisk until completely combined. Fold in chocolate chips.
Spoon batter into pan. Sprinkle top with pearl sugar.
Bake until top is just set and skewer inserted into the center comes out with some moist crumbs. 65 to 75 minutes. Let cool in pan and then transfer to wire rack.