Name: Chocolate Sweet Potato Bread
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: Flax Egg:; 4 tablespoons ground flax; ½ cup water; Dry Ingredients:; 1¼ cups all-purpose flour; ¼ cup cocoa powder; 1¼ teaspoons baking soda; ¾ teaspoon fine salt; Zest from 1 orange; 3 oz dark chocolate bar, roughly chopped; Wet Ingredients:; 2 cups mashed sweet potato (about 3–4 medium potatoes, roasted and peeled); 1 cup packed brown sugar; ½ cup olive oil; 1 tablespoon vanilla extract

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This Double Chocolate Sweet Potato Bread is rich, fudgy, and wonderfully moist with a soft center speckled with dark chocolate chunks and zesty orange. It’s a decadent yet wholesome loaf that’s completely vegan and incredibly easy to make. Whether you're serving it as dessert, a snack, or even breakfast, this bread is sure to impress.

Why You’ll Love This Recipe

This chocolate sweet potato bread strikes the perfect balance between indulgent and nourishing. The roasted sweet potatoes add moisture and natural sweetness, while the cocoa and dark chocolate make every bite deeply chocolatey. The orange zest provides a fresh, citrusy brightness that complements the richness. Plus, it’s egg-free and dairy-free, making it a great plant-based treat that doesn’t compromise on flavor or texture.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Flax Egg
4 tablespoons ground flax
½ cup water

Dry Ingredients
1¼ cups all-purpose flour
¼ cup cocoa powder
1¼ teaspoons baking soda
¾ teaspoon fine salt
Zest from 1 orange
3 oz dark chocolate bar, roughly chopped

Wet Ingredients
2 cups mashed sweet potato (from about 3–4 medium roasted potatoes)
1 cup brown sugar, packed
½ cup olive oil
1 tablespoon vanilla extract

Directions

Roast the Sweet Potatoes (ahead of time): Preheat oven to 400°F. Pierce 3–4 medium sweet potatoes in a few spots with a fork. Bake for about 45 minutes or until tender. Let cool, peel, and mash until smooth.
Preheat Oven: Set your oven to 350°F and line an 8x4-inch loaf pan with parchment paper, allowing a couple inches of overhang on the sides for easy removal. Lightly oil any exposed parts of the pan.

Make Flax Egg: In a small bowl, mix ground flax and water. Let sit for 5–10 minutes to thicken.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and orange zest. Reserve the chopped chocolate to fold in later.
Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar and olive oil until well combined. Stir in the vanilla extract and mashed sweet potato. Switch to a spatula and mix until fully incorporated.

Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Fold together gently with a spatula until just combined—do not overmix. Fold in the chopped dark chocolate.
Bake: Transfer the batter to the prepared loaf pan. Place the loaf pan on a rimmed baking sheet and bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool: Transfer the loaf to a wire rack and let cool in the pan for at least 30 minutes before removing.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 40 minutes

Variations

Nutty Addition: Add chopped walnuts or pecans for a crunchy texture.

Extra Chocolate: Stir in vegan chocolate chips for even more chocolate flavor.
Spiced Twist: Add a pinch of cinnamon or nutmeg for warm spice notes.
Coconut Flair: Swap olive oil for melted coconut oil and sprinkle shredded coconut on top.

Gluten-Free Option: Use a 1:1 gluten-free flour blend to make the loaf gluten-free.

Storage/Reheating

Storage: Wrap leftover slices in parchment paper and store at room temperature for up to 3 days.

Freezing: Freeze individual slices wrapped in parchment, stored in containers or freezer bags. To enjoy, thaw at room temperature or reheat in the toaster oven straight from frozen.

Reheating: Warm slices in a toaster oven or microwave for a soft, fudgy texture.

FAQs

Can I use canned sweet potato or puree?

Yes, but make sure it's unsweetened and smooth. Roasted sweet potato offers a richer flavor, but canned works in a pinch.

Is this bread very sweet?

It’s moderately sweet, with balance from the cocoa and dark chocolate. You can adjust the sugar to taste if preferred.

What kind of chocolate is best?

Use a dark chocolate bar (70% or higher) for the richest flavor, or substitute with vegan chocolate chips.

Can I substitute olive oil?

Yes, any neutral oil like avocado oil or melted coconut oil will work. Keep in mind, coconut oil will add a mild coconut flavor.

Do I need to peel the sweet potatoes?

Yes, peel them after roasting and before mashing for the smoothest texture.

How do I know when it’s fully baked?

Insert a toothpick in the center. It should come out clean or with just a few moist crumbs—no wet batter.

Can I make muffins instead of a loaf?

Yes! Divide the batter into a lined muffin tin and bake at 350°F for 20–25 minutes. Check doneness with a toothpick.

Is this recipe suitable for kids?

Yes, it's a kid-friendly dessert with hidden veggies and no refined dairy or eggs.

Does it taste like sweet potato?

Not noticeably. The sweet potato gives moisture and richness without an overt flavor.

Can I skip the orange zest?

Yes, but it adds a lovely brightness. You can substitute with a dash of lemon zest or omit entirely for a more chocolate-forward flavor.

Conclusion

This Chocolate Sweet Potato Bread is a decadent, fudgy loaf that’s both comforting and wholesome. With rich chocolate flavor, a moist texture from roasted sweet potato, and a zing of citrus from orange zest, it’s the perfect vegan treat to enjoy any time of day. Easy to make and easy to love, this loaf is sure to become a staple in your kitchen.