Dark Chocolate Butternut Squash Bread

Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.

Blend applesauce Greek yogurt and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder salt baking soda and baking powder; mix to combine. Add oat flour slowly mixing batter until no dry spots remain. Fold in about chocolate chips by hand reserving a few to sprinkle on top.

Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean 45 to 50 minutes. Let cool in pan for 1 hour.