It finally happened…I made the chocolate beet bread that I’ve been raving about for weeks on end. I couldn’t possibly be more excited to share this recipe/experience with you! So, without further ado…
Chocolate Beet Bread
- 3 beets
- 3 oz semi-sweet chocolate
- 1 cup oil
- 3 eggs
- 1 cup white sugar
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
First things first, the beets.
Now, I know what you’re thinking. What’s with the potato pictures? The white vegetables I’ve photographed above actually are beets. They were black on the outside, and white as a ghost on the inside – the Italian chioggia beet. They sure make clean up a lot less bloody, and I appreciate that.
But, any kind of beet will do for this recipe. They just need to be peeled, chopped, and roasted in a hot oven (~400°F) for about an hour.
Then, the beets are processed and processed until smooth. (This sort of took forever.)
Next, the chocolate is melted with 1/4 cup of oil in the microwave, and allowed to cool.
After that, the mixer does all the work. Combine the eggs and sugar until light and fluffy.
Then add in the beets, chocolate, and remaining oil… followed shortly by the dry ingredients. You know the drill.
Mix until smooth, without overworking, and pour into a bundt pan or two loaves.
Bake at 350°F for one hour, or until done when tested with a toothpick.
As always, the hardest part of any baking recipe is waiting for it to cool.
J and I took turns eying the bread just a few minutes after it came out of the pan. A watched loaf never cools.
Then he asked, “Why do we have to wait?” and I couldn’t come up with a good answer. So, we dug in.
It was really, really good.
Even better when it actually cooled. Soft, moist, tender, and rich.
I have to report back to the co-worker who originally gave me this recipe and tell her I finally had success. The only difference between her version and mine, of course, is the color from the beets. Hers was almost black, and looked deviously chocolate-y, and tasted deviously delicious. This bread was so good, in fact, I had to tear half of it off and put it in the freezer before I ate it all in one sitting!
Go on, beet your heart out!
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Is it weird that I don’t like beets? Honestly, I can’t even tell you the last time I tried them. I’m totally stereotyping and am ok with admitting it… beets are gross… :p he he he
I’m not really the biggest fan either. There are veggies I love way more than beets… but, in this bread you really can’t even taste them!
Yay it finally worked out! We made some last week and I thought of you and remembered to check back to see if there were any updates. I’m glad it worked out. I haven’t seen it with the white ones, it does look very different, but I’m sure it’s just as tasty!
And Amy – don’t knock beets until you’ve tried fresh ones roasted in the oven (or this bread!). The ones in salad bars or out of cans are gross, I agree! If you still don’t like them, I understand as they do taste a bit like dirt… but I think they are sweet and delicious
I’m glad you brought me back to this post because I forgot how delicious it was! I’m going to put it under my “Best Baked” category
all thanks to your recipe, of course!
Congrats on your marriage, by the way!!
I have been searching for something new and different to do with our CSA beets and this may be just the thing! Thanks for the great suggestion.
[...] in a constant state of trying to find ways to make them taste better, however. So when this Chocolate Beet Bread recipe appeared on Blunder Construction, I just had to try it. Everything’s good with [...]