Meaningful Eats
Gluten-Free Chocolate Chip Yogurt Loaf
8 -10 slices
This gluten-free chocolate chip yogurt loaf is one of those simple recipes you'll find yourself making again and again!A combination of yogurt and oil creates an unbelievably soft, tender crumb that stays moist for days. I also recommend using mini chocolate chips because they distribute more evenly throughout the batter, so you get little bits of chocolate in every bite.
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 9x5 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.
Notes
Gluten-Free: I use gluten-free measure-for-measure flour that already contains xanthan gum plus a little almond flour for best results.
Dairy-Free: Use unsweetened dairy-free yogurt and dairy-free chocolate chips.
Nut-Free: Use an additional ½ cup gluten-free measure-for-measure flour in place of the almond flour.
To Make-Ahead: The batter should be baked right away, but the baked loaf keeps well at room temperature for a few days or longer if frozen.
To Store: Once the loaf is completely cool, store it in an airtight container at room temperature for up to 3 days.
To Freeze: The whole loaf or individual slices can be frozen for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap and store in a freezer bag or airtight container. Thaw overnight in the refrigerator.
Nutrition
Calories: 428kcal | Carbohydrates: 50g | Protein: 7g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 47mg | Sodium: 256mg | Potassium: 141mg | Fiber: 4g | Sugar: 32g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg