Chocolate Chip Butternut Squash Bread

I love fall for many reasons but one big reason is my obsession with butternut squash. Butternut squash is not only delicious and versatile it’s healthy too. This bread (or muffins) is easy to make and a great way to add some extra nutrients into your diet. It can also be made gluten free and vegan (see recipe notes below).

Nutritional Benefits of Butternut Squash: Butternut squash is low in calories and high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium. Additionally, the high antioxidant content may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline. Butternut squash is very versatile and can be used in both sweet and savory dishes.

Ingredients

  • 1/2 cup roasted butternut squash puree = about 1 small butternut squash. (cooking directions below)

  • 1 ripe banana (if you don’t want to use banana, you can substitute for an additional cup of squash)

  • 1 ½ cup whole wheat flour (can also use oat flour to make gluten free)

  • 1/3 cup maple syrup (or honey)

  • 1/4 cup apple sauce

  • 2 eggs (or 2 flax eggs: 2 tbsp flax meal mixed with 6 tbsp water, let sit for 15 minutes to set and thicken)

  • 2 tsp baking powder

  • 1 ½ tsp cinnamon

  • 1/2 tsp salt

  • 1/2 cup chocolate chips (optional, can use blueberries or nuts too)

Directions:

  • Preheat oven to 375

  • Put all dry ingredients in a bowl and mix (Flour, baking powder, cinnamon, salt)

  • Put all wet ingredients (except chocolate chips) in blender or food processor, blend until smooth

  • Pour wet ingredients into dry ingredients and mix until combined (try not to overmix)

  • Fold in chocolate chips (or other mix-ins)

  • Pour batter into a lined loaf pan or muffin tins

  • Bake for 30 minutes (if making muffins, reduce cooking time to 20 minutes)

To make butternut squash puree:

  • Preheat oven to 415 degrees, cut butternut squash in half, scoop out seeds with a spoon, place flesh side down on lined baking dish, place in oven and roast for about 30-35 minutes (until fork tender), let cool and scoop out flesh.

Robin Goldberg