Dark Chocolate Butternut Squash Bread

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® Baking Blend)
• large egg whites
• 1/4 cup unsweetened almond milk
• 1/2 cup pureed butternut squash
• 1/2 teaspoon salmond extra ct
• 2/3 cup unsweetened cocoa powder
• teaspoon sea salt
• teaspoon baking soda
• teaspoon baking powder
• 1/3 cup soat flour
• 1/4 cup mini ature chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
2. Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer.
3. Mix in sucralose sugar blend until combined.
4. Add egg whites and almond milk; blend until fluffy.
5. Mix in butternut squash and almond extract.
6. Add cocoa powder, salt, baking soda, and baking powder; mix to combine.
7. Add oat flour slowly, mixing batter until no dry spots remain.
8. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
9. Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
10. 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.

Tips

If you are not gluten-sensitive, whole wheat flour works too.