Description
This chocolate chip squash bread is moist and soft with a sweet, nutty flavor. It's made with pureed butternut squash and almond flour and sweetened with maple syrup.
Ingredients
Scale
- 2 cups blanched almond flour (180g)
- 1/2 cup tapioca starch (62g)
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup pureed butternut squash*
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- 2 tsp vanilla extract
- 1/3 cup miniature dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line an 8"x4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the dry ingredients. This includes the almond flour, tapioca starch, baking powder and salt.
- In a separate bowl, combine the wet ingredients. This includes the eggs, butternut squash, maple syrup, avocado oil and vanilla extract.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Fold the chocolate chips into the batter.
- Pour the batter into your lined loaf pan.
- Place the squash bread in your oven and bake at 350 degrees F for 55-60 minutes.
- After baking, let the loaf cool for about 10 minutes in the baking pan, then transfer it to a wire cooling rack.
Notes
*To make your own pureed butternut squash: Wash your squash and cut it in half, from top to bottom. Scoop out any seeds, then cut the squash into cubes. I cut off the skin, but you don't have to. Next, place the squash cubes in a steamer pot and steam until soft (you can easily pierce the squash with a fork). Cool the steamed squash to room temperature, then blend the squash in a food processor or high powered blender.