One-Bowl Chocolate Chip Loaf – Yoga of Cooking
Cozy up with a slice of this delicious One-Bowl Chocolate Chip Loaf and a warm drink. Served with melted chocolate, this loaf makes for the perfect afternoon snack. A chocolate dessert is always a...

Cozy up with a slice of this delicious One-Bowl Chocolate Chip Loaf and a warm drink. Served with melted chocolate, this loaf makes for the perfect afternoon snack.

sliced chocolate chip loaf with chocolate ganache

A chocolate dessert is always a good idea, and this one-bowl chocolate chip loaf is at the top of my to-bake list! I love simple recipes that become staples in our home and as you might guess, this one has been on heavy rotation.

What I love about it is that it’s pretty stress-free, even for first time bakers. I went for an easy melted chocolate topping, which takes it up a notch, but you can serve as is. It’s one of those recipes that just melts in your mouth.

Plus, this chocolate chip loaf really is the best afternoon snack, just grab a slice and sit next to the fireplace with a cup of tea and enjoy!

Why you’ll love this recipe:

  • It’s quick and easy; made in one bowl.
  • Features tons of chocolate without being overly sweet.
  • It’s perfectly soft and moist.
sliced chocolate chip loaf with chocolate ganache

How long does a One-Bowl Chocolate Chip Loaf keep?

This loaf keeps well at room temperature for up to 4 days, covered. You can seal with plastic wrap or slice and keep in an airtight container.

Tips to make a Chocolate Chip Loaf

  • Use room temperature ingredients – don’t ignore this step! Leave the eggs and milk on your counter for 30 minutes before baking.
  • Grease and line the 9×5″ baking pan, this will prevent the loaf from sticking.
  • Cover with tinfoil about halfway through baking, this prevents the quick bread from browning and burning.
  • Cool before pouring the melted chocolate on top.
  • You can use regular sized chocolate chips, or mini chocolate chips (as pictured). You can also try white chocolate chips, or berries like in this Blueberry Streusel Quick Bread.
  • Check the expiration date of your ingredients, especially baking soda and baking powder. I found this article very helpful if you’re trying to figure out the shelf life of your ingredients.
sliced chocolate chip loaf with chocolate ganache

How to Melt Chocolate

The best way to melt chocolate is on the stovetop in a double broiler. The steam of the simmering water helps melt the chocolate slowly and evenly, preventing it from burning.

  • Fill a medium sauce pan with 1 cup of water and bring to a simmer over low heat. Place a glass bowl, or heatproof bowl, on top of the pot and add the chopped chocolate. The bowl shouldn’t touch the water.
  • Stir occasionally using a rubber spatula, until the chocolate melts. It should be silky and shiny without clumps.
  • Pro tip: remove the bowl from the pot and use a towel to dry the bottom. If water gets in the bowl it’ll basically ruin your chocolate (seizing occurs and makes the chocolate grainy and thick).

For more Chocolate recipes, check out my:

Loved this recipe? Leave a comment below! Share your creations with me on Instagram using #yogaofcooking. It always makes my day!

Happy Baking! 

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sliced chocolate chip loaf with chocolate ganache

One-Bowl Chocolate Chip Loaf

  • Author: Rosana
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert, Snack


Cozy up with a slice of this delicious One-Bowl Chocolate Chip Loaf and a warm drink. Served with melted chocolate, this loaf makes for the perfect afternoon snack.



For the Loaf:

  • 2 1/4 cups all purpose flour, unbleached
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup whole milk, room temperature
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/3 cup vegetable oil, or neutral oil
  • 1 1/2 cups mini chocolate chips

For the Chocolate Ganache

  • 4 oz semisweet dark chocolate, chopped


To make the loaf:

  1. Preheat the oven to 350F. Grease an 9×5 loaf pan with baking spray, and line with parchment paper.
  2. In a large bowl, add the sugar, milk, and egg, and whisk until fully incorporated. Add the vanilla extract and oil, and continue whisking until combined, careful not to over mix.
  3. Add the dry ingredients: all purpose flour, baking soda, baking powder, salt. Fold in the mini chocolate chips. Pour batter into prepared pan. 
  4. Bake for 40-45 minutes, covering with a foil about halfway through. The quick bread is ready when a toothpick inserted in the center comes out clean.
  5. Cool before topping with ganache.

For the Chocolate Ganache:

  1. Melt the chocolate over a double broiler. Cool slightly and pour the melted chocolate over the top of the loaf and spread using the back of a spoon. 
  2. Slice and serve.

Keywords: quick bread, chocolate chip loaf, one-bowl chocolate chip loaf


Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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