Dark Chocolate Butternut Squash Bread - cooking recipe

Ingredients
    cooking spray
    1/2 cup unsweetened applesauce
    1/3 cup nonfat Greek yogurt
    1/4 cup coconut oil
    1/2 cup sucralose-sugar blend for baking (such as Truvia(R) Baking Blend)
    2 large egg whites
    1/4 cup unsweetened almond milk
    1/2 cup pureed butternut squash
    1 1/2 teaspoons almond extract
    2/3 cup unsweetened cocoa powder
    1 teaspoon sea salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 1/3 cups oat flour
    1/4 cup miniature chocolate chips, divided
Preparation
    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.

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