Name: Dark Chocolate Butternut Squash Bread
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Cooking spray -; Unsweetened applesauce - ½ cup; Nonfat Greek yogurt - ⅓ cup; Coconut oil - ¼ cup; Sucralose-sugar blend for baking (such as Truvia® Baking Blend) - ½ cup; Large egg whites - 2; Unsweetened almond milk - ¼ cup; Pureed butternut squash - ½ cup; Almond extract - 1 ½ teaspoons; Unsweetened cocoa powder - ⅔ cup; Sea salt - 1 teaspoon; Baking soda - 1 teaspoon; Baking powder - 1 teaspoon; Oat flour - 1 ⅓ cups; Miniature chocolate chips, divided - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Dark Chocolate Butternut Squash Bread

1. Cooking spray -

2. Unsweetened applesauce - ½ cup

3. Nonfat Greek yogurt - ⅓ cup

4. Coconut oil - ¼ cup

5. Sucralose-sugar blend for baking (such as Truvia® Baking Blend) - ½ cup

6. Large egg whites - 2

7. Unsweetened almond milk - ¼ cup

8. Pureed butternut squash - ½ cup

9. Almond extract - 1 ½ teaspoons

10. Unsweetened cocoa powder - ⅔ cup

11. Sea salt - 1 teaspoon

12. Baking soda - 1 teaspoon

13. Baking powder - 1 teaspoon

14. Oat flour - 1 ⅓ cups

15. Miniature chocolate chips, divided - ¼ cup

How to cook deliciously - Dark Chocolate Butternut Squash Bread

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.

2. Stage

Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.

3. Stage

Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.