Chocolate Beet Bread

You’ll think you’re eating chocolate cake for breakfast—yet you’re also eating whole grain flour and beets and antioxidant-rich cocoa! Best served warm, so the chocolate chips are gooey (I use Ghirardelli 60% Cacao chips).

1 ½ cups + 2 T. all-purpose flour, divided
1 ½ cups whole wheat flour
1 cup unsweetened cocoa powder
¾ cup sugar
2 ½ tsp. baking powder
½ tsp. each salt and nutmeg
2 15-oz. cans sliced beets
1 cup buttermilk
3 large eggs
½ cup olive oil
2 T. orange zest
1 T. vanilla
1 cup dark chocolate chips

Preheat oven to 350º. Thoroughly spray a Bundt pan. In a large bowl, mix the flours, (reserving the 2 T. for later), cocoa, sugar, baking powder, salt and nutmeg. Drain the beets and puree them in a food processer or grinder. Place the beet puree in a medium bowl with the buttermilk, eggs, olive oil, zest, and vanilla—blend well, and gently pour into the flour mixture. Toss the chips with the 2 T. flour and stir into the batter. Pour batter into the prepared pan and bake about 40-50 minutes, until a pick inserted in the center comes out clean. Cool in the pan 15 minutes. Invert onto a serving plate. 12-16 servings.

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