1)I’m the worst bread photographer. It’s officially a lost cause when it comes to making puffy loaves that look cute in their pans and on a backdrop of a table or towel or something. Nope, mine always come out tasty but small. Maybe I should take that as a sign to make the recipe a little bigger?
2) You know how most bread tastes best warm? Well, this tastes great cold. It’s super moist (I know..that word..) so when it’s cold, the texture is just perfect. Bake it, cool it, put it in the fridge and eat it.
Additional note, this is possibly the healthiest bread you’ll eat. Maybe you could find healthier but I mean, it’s low calorie, low carb, low fat and has vegetables AND chocolate. Win.
Squash and Pumpkin Chocolate Bread:
1 cup steamed butternut squash
1/4 cup pumpkin puree
1/2 cup regular oats ground into flour
2 tablespoons coconut flour
2 egg whites
1 tablespoon coconut oil
1 tsp. vanilla extract
1 packet stevia
1 tablespoon dark chocolate cocoa powder
1 tsp. baking powder
1 tsp. baking soda
Prepare everything you’ll need for this bread: steam the butternut squash in water and grind the oats into flour. Let squash cool.
Preheat oven to 350*
Combine squash, pumpkin, coconut flour, cocoa powder and stevia in a bowl.
Melt coconut oil and add to a bowl with eggs and vanilla. Mix well.
Add liquid bowl to solid bowl and mix. Mix in baking powder and soda.
Grease a small loaf pan and pour batter into pan.
Bake for 45-50 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool for a few minutes. Remove from pan and continue to cool completely.
Eat at room temp or refrigerate, then slice and enjoy! To enjoy as a snack/breakfast, try spreading a piece with peanut butter or making it into a peanut butter sandwich.
Nutrition Per Slice (Serves 10)