Dark Chocolate Butternut Squash Bread recipe
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Ingredients
- cooking spray ½ cup unsweetened applesauce ⅓ cup nonfat Greek yogurt ¼ cup coconut oil ½ cup sucralose-sugar blend for baking (such as Truvia® Baking Blend) 2 large egg whites ¼ cup unsweetened almond milk ½ cup pureed butternut squash 1 ½ teaspoons almond extract ⅔ cup unsweetened cocoa powder 1 teaspoon sea salt 1 teaspoon baking soda 1 teaspoon baking powder 1 ⅓ cups oat flour ¼ cup miniature chocolate chips, divided
Nutrition Info
- 198.4 caloriescarbohydrate: 27.2 gcholesterol: : -fat: 8.9 gfiber: 3.9 gprotein: 4.5 gsaturatedFat: 6.1 gservingSize: -sodium: 370.7 mgsugar: 13.8 gtransFat: : -unsaturatedFat: : -
Directions Dark Chocolate Butternut Squash Bread
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
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.
Pour batter into the prepared pan, sprinkle the remaining chocolate chips over the batter.
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.