Recipe Overview
⏱️ Time to Taste: About 1 hour
🍰 Texture: Light and moist with mini chocolate chips spread evenly throughout
🌾 Flour Used: Gluten-free measure-for-measure flour combined with a little almond flour
🍞 Equipment Needed: A 9×5-inch loaf pan and a stand mixer or hand mixer
❄️ Freezer Friendly: This loaf freezes well! You can freeze the whole loaf or slices for easy make-ahead baking!
I’ve always loved a chocolate chip loaf, and this one has quickly become a favorite in our kitchen. It’s simple enough for a last-minute weekday bake, but feels special enough to serve when friends or family stop by.
I make this one, along with my gluten-free marble loaf cake, anytime I’m in the mood for a chocolatey loaf. In my opinion, they’re best served with a cup of coffee, or even better, a latte!
Ingredients You’ll Need
ere are a few notes on some of the key ingredients to make this gluten-free chocolate chip yogurt loaf. Jump to the recipe card below for the exact measurements.
- Whole-milk plain yogurt: Whole-milk yogurt is the secret to this loaf’s incredibly moist, tender crumb. I don’t recommend low-fat yogurt here—the extra richness makes a big difference in both the texture and flavor.
- Almond flour: A small amount of almond flour adds depth of flavor and keeps this loaf from tasting overly starchy, resulting in a more bakery-style loaf.
- Mini chocolate chips: I prefer mini chocolate chips because they distribute more evenly throughout the loaf. That means you get little bits of chocolate in every bite instead of large pockets that sink to the bottom. I also use them in my gluten-free chocolate chip muffins!
- Oil: I prefer using oil in this loaf because, unlike butter, it stays liquid at room temperature. That allows it to coat the flour more evenly, creating a beautifully soft, tender crumb that stays moist for days.
How to Make Gluten-Free Chocolate Chip Yogurt Loaf
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Whip Until Fluffy: Be sure to beat the eggs and sugar until the mixture is light and fluffy before adding the remaining ingredients. This step incorporates air into the batter and helps create a lighter, more tender loaf.
Add the Oil Slowly: I slowly drizzle the oil into the mixer while it’s running on low. This helps preserve the air you’ve whipped into the eggs and sugar, resulting in a finer, softer crumb.
Build the Batter: I like to alternate adding the flour mixture and yogurt to the batter. It keeps the batter smooth and helps prevent overmixing, which is one of the keys to a tender loaf.
Add Extra Chocolate Chips: I always sprinkle a few extra mini chocolate chips on top before baking. It makes the finished loaf look extra inviting and lets everyone know there are plenty of chocolate chips inside!
Bake: After about 40 minutes, I start checking the loaf for doneness. Every oven bakes a little differently, and if the top is browning too quickly, I loosely tent it with foil until the center is fully baked.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The batter should be baked right away, but the finished loaf keeps well for a make-ahead treat.
To Store: The cooled loaf will keep at room temperature for up to 3 days when stored in an airtight container.
To Freeze: You can freeze this loaf whole or slice it first. Once cooled, wrap tightly in plastic wrap, then place in a freezer bag or airtight container and freeze for up to 3 months. I thaw it in the fridge overnight.
More Gluten-Free Quick Breads
Gluten-Free Chocolate Chip Yogurt Loaf
Ingredients
Dry Ingredients
- 1 ½ cups (225g) gluten-free measure-for-measure flour
- ½ cup (50g) almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Other Ingredients
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) neutral oil
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240g) whole milk yogurt
- ¾ cup (135g) mini chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×5 loaf pan with cooking spray.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer), add the eggs and sugar. Beat together until the mixture is light and fluffy, about 3 minutes.
- With the mixer running on low, slowly drizzle in the oil. (Do this slowly so you keep the air you mixed into the eggs/sugar.) Add the lemon juice and vanilla extract and mix.
- With the mixer running on low, add ⅓ of the flour mixture followed by ½ of the yogurt. Mix until combined then add another ⅓ of the flour mixture.
- Add the rest of the yogurt and mix until combined. Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is totally smooth.
- Stir in the chocolate chips with a rubber spatula. Pour the batter into the prepared pan. Top with a few more mini chocolate chips if desired.
- Bake for 45-55 minutes or until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs. That time is a guideline—all ovens differ, so keep a close eye on the cake after 40 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
