3/4 cup roasted butternut squash
1/3 cup and 1 tbsp coconut flour
1/2 cup Peanut Pro NuttZo
1 tsp vanilla extract
1 tsp pumpkin spice
2 tbsp coconut sugar
3 tbsp maple syrup
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/2 cup almond milk
1 cup chocolate chips
Preheat oven to 350 degrees.
Blend butternut squash and almond milk in a food processor until smooth.
In a large bowl, whisk the eggs. Add the remaining ingredients (only half of the chocolate chips) and mix well. Transfer to a bread pan and top with the leftover chocolate chips.
Bake for about 40 minutes (until cooked through and golden).