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Dark Chocolate Butternut Squash Bread

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Megan Olson

"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!"
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1 h 55 m servings 198 cals
Original recipe yields 10 servings (1 loaf)

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  • Prep

  • Cook

  • Ready In

  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. 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.
  3. Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
  4. 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.


  • Cook's Note:
  • If you are not gluten-sensitive, whole wheat flour works too.

Nutrition Facts

Per Serving: 198 calories; 8.9 g fat; 27.2 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 371 mg sodium. Full nutrition

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