Name: Chocolate Marbled Butter-free Bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5
Cuisine: Italian
Ingredients: 2.5 cups all-purpose flour; 1 cup brown sugar; 3 eggs; 1/3 cup seed oil; 1/4 cup cocoa powder; 1 vanillin sachet; 1 sachet of baking powder; 1 pinch of salt; 1/4 cup of water; 1/5 cup greek yogurt

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Chocolate Marble Bread is a soft and delicious cake, quick and easy to make. Perfect for breakfast, a snack, and at any other time of the day.

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Chocolate Marbled Bread is a classic recipe in Italian cuisine, but also in many international ones. The white and black doughs embrace each other to obtain a soft cake, perfect to soak in a warm coffee or tea.

The recipe is really quick and easy, it takes less than 10 minutes and does not require great skills. Furthermore, it is a butter-free recipe, made with simple ingredients that we often already have in our pantry.
In my opinion, it is one of those classics that, tried once, you will never leave anymore!

How to get the Marbled Effect

Although this bread does not involve great difficulties, the only ones to take care, are about to obtain the marbled effect. But paying attention to a couple of simple steps, the effect is guaranteed!

Then, once you have prepared the two doughs, the light and the dark one, pour half of the light one into the loaf pan, then half of the cocoa one.

Next, run the tips of a fork across the surface, to create a wave moving through the two colors of the dough.

After, pour over the remaining doughs and repeat and repeat the previous step until all the doughs are used. Try to make decisive movements from the bottom up. The result is very nice, still very easy to make and it is also delicious.

Substitutions

My recipe of the Chocolate Marbled Bread is here in a light version. In fact, I used a mix of water and yogurt instead of milk.
So, if you want a dairy-free recipe, you can replace the water and yogurt (or even just yogurt) with oat milk, or organic soy milk, or even better a good Almond Milk in the same amounts as indicated in the recipe.

For a gluten-free version, you can replace the all-purpose flour with almond or rice flour, or even with a Gluten-free Baking Mix flour that you easily find in the markets. With these flours your cake will have a lighter consistency and a sweeter taste, so I suggest you reduce the amount of sugar by ¼.

Here are other tasty recipes for a healthy Breakfast or a Tasty Snack:

Dark Chocolate, Sultanas & Oat Cookies
Butter-free Raspberry & Yogurt Plumcake
Italian Carrots Cake

A few more Tips

While baking your Chocolate Marbled Bread, remember not to open the oven before 30 minutes of cooking. Otherwise, you risk lowering the temperature and having an unsightly depression in the center of the cake.
Instead, you can test the cooking after 35 minutes, by inserting a toothpick in the center of the cake and going down deep. If it is dry you can turn off the oven.

This Chocolate Marbled Bread can be stored for 2-3 days out of the fridge. I recommend that you cover the cut ends with a piece of aluminum foil, to prevent them from drying out.

Yield: 5