Preheat the oven to 180°C or 350°F. Line a loaf tin with baking paper.
Mix the dry ingredients, except for the chocolate, in a large bowl until they are combined.
Mix all the wet ingredients in a medium-sized bowl.
Slowly add the wet mixture to the dry mixture. Mix until combined. Stir in 2/3's of the chocolate chunks.
Pour the batter into the loaf tin. Sprinkle the remaining chocolate chunks over the top.
Bake for 45 minutes or until the bread is cooked through. To test if it is ready, insert a knife, if it comes out dry, it’s ready. Once ready, remove from the oven and let it cool down.
Remove from the oven and let it cool down for 10 minutes. Then remove from the tin and place on a wire rack to cool down completely before slicing.
Keep any leftovers stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month.