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Chocolate Beetberry Bread with Chocolate Yogurt Topping

21

  • Prep Time12 mins
  • Total Time1 hr 7 mins
  • Makes12 Servings
Chocolate Beetberry Bread with Chocolate Yogurt Topping

Your kids won’t be able to refuse beets when you present them with this oh-so-good chocolate loaf.

Ingredients

  • 1 cup unbleached all-purpose flour

  • 1 cup whole wheat flour

  • 1/3 cup cocoa powder

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 tsp vanilla

  • 1/2 cup canola oil

  • 2 eggs

  • 2 pouches Squoosh Beetberry

  • 1/2 cup honey

  • 2 cups grated beets, (about 1 large beet)

FOR TOPPING:

  • 1 cup vanilla Greek yogurt

  • 1 tsp cocoa powder

  • 1 tbsp icing sugar

FOR BEET-BANANA PURÉE:

  • 1/2 cup grated beets

  • 1 tbsp water

  • 1/4 banana

Instructions

  • Preheat oven to 350°F. 2. In a bowl, combine the first 6 ingredients. 3. In a separate bowl, whisk the vanilla, oil, eggs, Squoosh Beetberry and honey until combined.

  • Combine the dry ingredient into the wet then stir in grated beets.

  • Pour batter into a greased 9 x 5-in. loaf pan. Bake for 55 min, until a toothpick comes out clean.

  • Cool for 10 min, then remove bread from the pan and cool fully.

  • In a small bowl, combine yogurt, cocoa powder and icing sugar. Serve a slice of loaf with a dollop of topping.


Nutrition (per serving)

Calories 267, Protein 13g, Fibre 3g, Sodium 268mg.

Tip:

If you do not have Squoosh BeetBerry, substitute 2 large ripe mashed bananas, and increase cooking time by 5 min.

Since babies eight to 12 months can’t have this yummy loaf because of the honey, try the Beet-Banana Purée. Microwave beets in a small glass bowl with water for 1 min. Purée in a mini processor with banana until the desired consistency is reached. Serve.

This article was originally published on Aug 16, 2012

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