Description
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
- 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 hr 55 mins
Servings: 10