Butternut Squash Bread With Chocolate: Who would believe that butternut squash could be this yummy. It is hard to tell there is squash in this bread. The squash adds a little hard to define deliciousness and texture, making this loaf of butternut squash bread incredibly delicious.
Key Takeaways:
- Butternut Squash is Surprisingly Versatile: It can be stored for 8–9 months in a cool, dry place and used in both savory and sweet recipes.
- Chocolate Elevates the Bread: With cocoa powder and chocolate chips, the bread turns into a gooey, lava cake-like treat when warm.
- Raw or Pureed – Your Choice: Add shredded raw squash for texture or pureed squash to make it kid-friendly and smooth.
- Parchment Sling is a Game-Changer: Use a parchment paper sling in the loaf pan for easy, mess-free removal every time.
- Baking Time is Crucial: Bake for at least an hour and test with a toothpick; it must spring back to be fully done.
- Creative Way to Use Up Squash: Beyond soups and pastas, butternut squash bread is a delicious twist to reduce waste and surprise your taste buds.
Overview
If you’ve ever found yourself staring down a pile of butternut squash wondering what to do with it all, here’s your delicious answer: Butternut Squash Bread with Chocolate — a surprisingly rich, moist loaf that tastes nothing like a vegetable! This cozy quick bread blends the natural sweetness and texture of butternut squash with indulgent cocoa powder and melty chocolate chips for a double chocolate treat that’s part bread, part dessert. Whether you grate the squash raw for a rustic look or blend it into a smooth puree for picky eaters, the result is the same: a heavenly, lava cake-like slice when warmed. And if you’re eyeing a dessert centerpiece, don’t skip the Pumpkin Swirl Cheesecake with Biscoff Crust — a decadent, fall-inspired treat with warm spices and cookie butter richness that’s perfect for gatherings or just because. From pantry-staring dilemmas to swoon-worthy sweets, this page proves butternut squash and pumpkin can do way more than soup.
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Farmer Fred harvested the butternut squash the other day. I was standing downstairs staring at several dozen squashes, pondering how I would use them up before next Spring. That’s right – in the right conditions – butternut squash will keep 8 or 9 months. What are those conditions? A cool, dry area, an unheated garage or basement are ideal.
Back to the original ponderings. What the heck am I going to do with all of these squash? Hmm, let’s see, there is Herb Roasted Butternut Squash. One of my favorite dishes, Gnocchi with Roasted Butternut Squash, and another delicious dish that uses butternut squash is Butternut Squash Ravioli.
Hmmm, I have 3 main dishes, how about something different like Butternut Squash Bread with Chocolate. Oh, Yea!!! Let’s Make It!!!
What Are The Ingredients in Butternut Squash Bread with Chocolate?
This uses a basic nut bread type of recipe for the base. What makes it extra yummy is the double chocolate. It has Cocoa powder as well as chocolate chips. Double chocolate makes for double yummy in this bread. Heat a piece of bread in the microwave, and the chocolate chips turn the bread into a slice of lava cake. HEAVENLY!
Time to Make and Bake:
Here is my SIS (simple is smart) tip for making sure your loaf of “batter bread” never sticks in the loaf pan again. Make a parchment sling for the loaf pan. Your bread will lift out simply and easily every time, and I mean EVERY time!
If the thought of bright orange butternut squash shreds throughout the bread sounds lovely, then add the grated squash raw. If you have a couple of kids that will go EEEW what is that orange stuff? Microwave the squash and add it as a puree. Both ways work equally well in the final product.
Lastly, make sure the bread is baked. This bread takes a minimum of an hour to bake, so don’t rush it. When a toothpick comes out clean and the top springs back when gently tapped, the loaf is done.
CUT – EAT – REPEAT.
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FAQ:
Q: Does the bread taste like squash?
A: Not really! The butternut squash adds moisture and subtle sweetness but is hard to detect in flavor.
Q: Can I use pumpkin instead of butternut squash?
A: Yes, pumpkin purée is a great substitute and will create a similar texture and taste.
Q: How should I store the bread?
A: Wrap it tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well.
Q: Can I make it gluten-free?
A: Yes, just substitute a gluten-free flour blend suitable for baking.
Q: Do I have to use both cocoa powder and chocolate chips?
A: No, but using both creates a richer, double-chocolate flavor that makes this bread irresistible.
Q: Why use a parchment sling?
A: It prevents sticking and allows for easy lifting of the bread from the loaf pan—no more broken loaves!
Butternut Squash Bread With Chocolate
Equipment
Ingredients
- 2 large eggs
- ¼ cup maple syrup (59 ml)
- ½ cup vegetable oil (118ml)
- ⅔ cup packed brown sugar (142g)
- 1 tsp Vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp sea salt
- ½ tsp espresso powder(optional)
- ¼ cup unsweetened cocoa (21g)
- 1½ cup chocolate chips (255g)
- 1½ cups shredded butternut squash (240g)
- 1½ cups all-purpose flour (180g)
Instructions
- Preheat oven to 350°F
- Peel and grate the butternut squash. The shredded squash can be used in this recipe or if you want to totally disguise the squash, microwave it for 30-minutes, mash it, and let it cool before adding it to the recipe.
- Prepare the loaf pan by spraying it with non-stick spray and then lining the long sides and bottom with parchment paper. The parchment paper forms a sling. spray again. This ensures the baked loaf will be easy to remove from the baking pan and the parchment.
- Mix together in a bowl the flour, baking powder, baking soda, salt, espresso powder, and unsweetened cocoa and set aside.
- Mix together the eggs, vegetable oil, brown sugar,vanilla, maple syrup, and mashed butternut squash. Mix well. If you want to add the grated squash uncooked wait to add it until the end.
- Add the liquid mixture to the flour mixture and gently stir to mix in. Do not overmix. There will be some lumps.
- Gently fold in the chocolate chips and shredded butternut squash if you want to add it in raw. Pour into the prepared loaf pan.
- Bake in preheated oven for 55 - 60 minutes or until the center is set and a toothpick comes out clean. Remove from the oven when done and cool for 30 minutes before removing from the pan. To remove from the pan. Run a knife along the ends and lift out of the pan using the parchment sling to lift it out of the pan.
