It's been awhile since i've made butternut.
Dark Chocolate Butternut Squash Bread
Drizzle cut side of squash with 1 tablespoon oil and season.
Recipe Summary Dark Chocolate Butternut Squash Bread
Insanely delicious dark chocolate butternut squash bread lightened up and made gluten-free with whole grains, Greek yogurt, and applesauce. This creamy, low-calorie bread is what a chocolate lover's dreams are made of!Ingredients | Red Lentil Soup With Coconut Milk And Butternut Squash
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
Directions
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.
If you are not gluten-sensitive, whole wheat flour works too.
Info | Red Lentil Soup With Coconut Milk And Butternut Squash
prep:
10 mins
cook:
45 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
10
Yield:
1 loaf
