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buttternut squash bread with chocolate
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5 from 1 vote

Butternut Squash Bread With Chocolate

Butternut Squash Bread with chocolate is a great way to get your kids to eat their squash. It is so yummy that you will want to serve it for dessert.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bread, Breakfast, Snack
Cuisine: American
Keyword: butternut chocolate bread, butternut squash bread, butternut squash,
Servings: 12 slices
Calories: 291kcal


  • 9 X 5 loaf pan


  • 2 large eggs
  • ¼ cup maple syrup (59 ml)
  • ½ cup vegetable oil (118ml)
  • 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)
  • cup chocolate chips (255g)
  • cups shredded butternut squash (240g)
  • cups all-purpose flour (180g)


  • 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.



To Freeze:  Wrap in plastic wrap and freeze for up to 4 months.  Defrost at room temperature.
Put the batter into a muffin tin.  Fill each muffin cup 2/3 of the way full.  Bake for 18 - 20 minutes until a toothpick comes out clean.  Makes about 12 muffins.  
Note:  if you add the butternut squash raw you will see tiny pieces of yellow in the bread.  If you don't want to see the squash then microwave and mash the squash.  Cool before adding to the recipe. 
Grated Pumpkin or Carrots are also delicious in this recipe. 


Serving: 1slice | Calories: 291kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 272mg | Potassium: 128mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg