Chocolate Beet Loaf

• 3 whole Medium-sized Beets, Washed
• 1-1/2 cup Granulated Sugar
• 1/2 cups Coconut Oil
• 2 whole Large Eggs
• 1 whole Orange, Zest Only
• 1/2 teaspoons Salt
• 2 cups All-purpose Flour
• 3/4 teaspoons Baking Soda
• 1-1/2 teaspoon Cinnamon
• 1/2 teaspoons Ground Clove
• 4 Tablespoons Unsweetened Dutch Cocoa Powder
• 3 Tablespoons Almond Milk
• 1/2 bags (12 Oz. Size) Bittersweet, Semisweet Or White Chocolate Chips
• Pearl Sugar For Topping (optional)

1. For the beets: Roast beets for 1 hour in a 400 F oven until tender. Cool, peel and puree. This can be done a day ahead of time. You will need 1 cup of puree for the bread.
2. For the cake: Move the oven rack to the middle position and preheat oven to 350u0b0F. Line an 8- by 4-inch loaf pan with parchment paper so the edges of the paper hang over the sides. Grease the unlined section of pan.
3. Whisk sugar, oil, beet puree, eggs, zest and salt in a large bowl until combined. Add flour, baking soda, cinnamon, clove, cocoa and milk. Whisk until completely combined. Fold in chocolate chips.
4. Spoon batter into pan. Sprinkle top with pearl sugar. Bake until the top is just set and skewer inserted into the center comes out with some moist crumbs. This will take around 65 to 75 minutes. Let bread cool in the pan and then transfer to a wire rack.

sugar, coconut oil, eggs, orange, salt, allpurpose, baking soda, cinnamon, ground clove, dutch, almond milk, chocolate chips, sugar

Taken from tastykitchen.com/recipes/breads/chocolate-beet-loaf/ (may not work)