Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

2 cups all purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1 cup plain yogurt or sour cream
1/4 cup neutral oil (canola or vegetable)
1/4 cup strong brewed coffee (cooled) or 1 tablespoon instant espresso dissolved in 1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup semisweet chocolate chips
1/4 cup crushed peppermint candies or candy canes (for topping)
Optional glaze: 1 cup powdered sugar mixed with 2 to 3 tablespoons milk and a few drops of peppermint extract

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Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, beat eggs, yogurt, oil, coffee, vanilla, and peppermint extract until smooth.
Pour wet ingredients into dry ingredients and stir until just combined without overmixing.
Fold in chocolate chips by hand, keeping the batter airy.
Pour batter into the prepared pan and smooth the top with a spatula.
Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
If using glaze, whisk powdered sugar, milk, and peppermint extract, drizzle over the cooled loaf, and sprinkle crushed peppermint candies on top.
Slice and serve with a warm beverage.

Use room temperature ingredients for best results. The loaf can be stored for up to three days at room temperature or a week in the refrigerator.