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Chocolate Butternut Squash Loaf
What’s ultra chocolatey and filled with hidden veggies? This loaf!
An entire roasted butternut squash blended into the mix adds sweetness and ensures superior fudgy moistness. It’s the delightfully carby chocolate loaf you crave, now with benefits!
Chocolate Butternut Squash Loaf
Prep time: 15 minutes
Cook time: 1 hour
Serves: 8
INGREDIENTS
Butternut Squash Puree:
3 to 4 cups butternut squash, peeled and cut into ½-inch cubes
2 tablespoons avocado oil
Chocolate Pumpkin Bread:
Coconut oil, for greasing
1 cup pitted Medjool dates
1 cup water
2 large eggs
1 cup butternut squash puree
1 teaspoon vanilla extract
1 cup oat flour
1 cup almond flour
1/3 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
½ cup dark chocolate chips (optional)
Chocolate Ganache (optional):
1/2 cup dark chocolate chips, melted
1 tablespoon unsweetened nut milk
1 tablespoons coconut oil, melted
INSTRUCTIONS
For the Butternut Squash Puree:
•Preheat the oven to 350ºF and line a baking sheet with parchment paper. Add the cubed butternut squash, drizzle with avocado oil, and roast for 40 minutes, flipping halfway through. The squash should be tender when pierced with the tip of a knife but no color should be on the squash.
•Remove the squash to the bowl of a food processor fitted with the blade attachment. Blend until the squash is very smooth and a puree forms. Allow the puree to cool completely then use 1 cup for the recipe. Save the remaining pureed squash for another use.
For the Butternut Squash Bread:
•Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan with coconut oil and line with parchment paper.
•In the bowl of a food processor fitted with the blade attachment, add the dates and ¼ cup water. Pulse until the dates are broken down, then with the machine running add the remaining water and puree until the dates are smooth (this is important so you don’t splash yourself with all the water!).
•Remove the date puree to a large bowl and whisk in the eggs, squash puree, and vanilla. Set aside.
•In a medium bowl, add the oat flour, almond flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
•Make a well in the dry mixture and pour the wet mixture into the center of the well. Stir until just combined. Add the chocolate chips and fold until incorporated.
•Place the batter into the prepared loaf pan and bake for 50 to 60 minutes or until an inserted toothpick comes out clean. Allow to cool on a baking rack for 1 hour, then remove from the pan and allow to cool on the baking rack completely.
•Meanwhile, make the ganache. In a medium bowl whisk the chocolate chips, nut milk, coconut oil, and vanilla until smooth. Spread over the top of the cooled cake. Slice and serve.
•To melt the chocolate and the coconut oil, prepare a double boiler. Fill a saucepan with 1-inch water and place over medium-low heat. Place a heatproof bowl on top of the saucepan and add the chocolate chips and coconut oil. Allow to melt, stirring occasionally, until smooth and combined.
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