A moist, chocolaty breakfast bread. The yogurt improves the texture and adds protein.

Makes 12 servings

Ingredients
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 cup plain original Voskos Greek yogurt
1/3 cup vegetable oil
1 cup sugar
1/4 cup reduced fat milk
1/2 cup semisweet chocolate chips

Directions
1. Preheat oven to 350 degrees F. Spray a 9X5-inch loaf pan with nonstick baking spray.

2. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.

3. In a medium bowl, whisk together the eggs, vanilla and Voskos. Whisk in the oil, the sugar and the milk, until mixture is smooth.

4. Transfer the liquid mixture into the flour mixture. Mix with a spatula, just until incorporated, allowing batter to remain lumpy. Fold in the chocolate chips.

5. Transfer the batter into the prepared pan, smoothing the top with a spatula. Bake 45 minutes, then loosely cover with foil and bake 15 more minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan, on a wire rack, 10 minutes, then invert onto a platter and back to cool directly on the cooling rack, 30 more minutes, before slicing and serving.

Nutrition per serving
Calories 239.7
Total Fat 11.2 g
Saturated Fat 3.3 g
Cholesterol 37.9 mg
Sodium 165.2 mg
Total Carbohydrate 33.8 g
Dietary Fiber 2.0 g
Sugars 20.8 g
Protein 4.2 g