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Butternut Squash Chocolate Chip Bread Yields 1 large loaf or 3 small loaves


1/3 cup coconut oil (or substitute canola oil) 1/2 cup brown sugar 2 room-temperature eggs


1/2 cup plain yogurt (or substitute milk) 1 teaspoon vanilla extract


1 cup peeled, grated butternut squash, seeds removed 1 3/4 cups oat flour* (or substitute all-purpose flour) 1 teaspoon baking soda 1/2 teaspoon salt


1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/3 cup mini chocolate chips


Preheat the oven to 325°F. In a large bowl, cream together the coconut oil and brown sugar. Whisk in the eggs and mix until well-combined. Stir in the yogurt and vanilla. Add the grated squash and mix well. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Pour the dry ingredients into the wet ingredients, add the chocolate chips, and stir until combined. Transfer the batter to a greased 9-by-5-inch bread pan, or three small, greased bread pans. Bake for 50 to 55 minutes for the large pan or 30 to 35 minutes for the small pans, or until a toothpick inserted into the center comes out clean. *Note: To make your own oat flour, grind up approximately 1 1/2 cups of old-fashioned or quick oats in a food processor or blender until very fine—about 5 minutes. This recipe can be made gluten free if gluten-free-certified oats are used.


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OCTOBER 2017 25


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