This is the ultimate Chocolate Chip Muffin Bread. Fluffy, cakey and perfectly sweet. Think muffins in bread form made with all gluten-free ingredients.
Preheat oven to 350 degrees F and line/grease a bread dish with parchment paper
In a large bowl, beat together the yogurt, eggs, oil, coconut sugar and vanilla for 1 minute
Mix in the flour, baking powder and baking soda until smooth
Fold in chocolate to batter and pour batter to prepared baking dish and bake for 40-45 minutes or until toothpick comes out clean (if browning too much, cover with foil and continue to bake)
Allow the bread to cool for a few then slice and enjoy!
Notes
*Store leftovers on counter for 3 days or in the freezer for 2 months