This chocolate chip matcha bread is everything you want it to be. It’s sweet, fluffy, moist and has a slight earthy taste from the matcha. It can make for a delicious sweet treat in the afternoon or can easily shift to being more of a cake by some adding frosting. Trust us- this bread tastes absolutely scrumptious.
If you are new to baking with matcha, this is a perfect recipe to start with.
This matcha bread is simple to make. Which is ideal since it’ll disappear fast! It’s incredibly versatile and can even make for a great breakfast on-the-go.
We used a hand-held electric mixer, but you can easily use a stand mixer or even whisk by hand. No fancy equipment or ingredients required here!
Substitutions:
- To add more fiber, swap whole wheat flour for all-purpose
- Replace sugar with maple syrup or honey.
- Reduce sugar to ½ cup to decrease overall sweetness.
- Replace 1 tbsp of flour for 1 tbsp ground flax of chia seed.
While we loved this bread as is, if you are looking to turn this into a cake, all you need to do is whip up a simple vanilla frosting and voila! Sprinkle a touch of matcha over the frosting and you are left with a beautiful and delectable dessert that will delight your guests.
Tips:
- Be sure not to overmix your batter. Whisk just until combined.
- Starting checking on your bread about 5 minutes before the timer goes off. Remove from the oven as soon as a toothpick inserted into the center comes out clean.
- Spoon your flour into the measuring cup and gently scrape away any excess with the back of a butter knife. Too much flour will leave you with dense, dry bread.
- You can freeze any uneaten matcha bread. When ready to eat, cut a slice and pop in the toaster for a few minutes.
- Always sift matcha before using. Un-sifted matcha has a tendency to clump- not something we want! Culinary grade matcha is ideal for this bread.
