Chocolate Beetberry Bread with Chocolate Yogurt Topping

18

PREP TIME

12 min

Makes

12 Servings

* PLUS Baking time: 55 minutes
Chocolate Beetberry Bread with Chocolate Yogurt Topping

Photo: Ryan Szulc

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
  • 13 g,
  • Fibre
  • 3 g,
  • Sodium
  • 268 mg.

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.

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