choyote squash bread
(1 rating)
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A neigbor had choyote squash growing wild in his back yard. He gave me a bag full and I proceeded to make bread...lots of bread. I took my zucchini bread recipe and used choyote instead. If you are unable to get choyote at your local market, zucchini will work, but the choyote has marvelous flavor.
(1 rating)
yield
5 -6 mini loaves
prep time
25 Min
cook time
45 Min
Ingredients For choyote squash bread
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1 cvegetable oil
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2 cgranulated sugar
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3beaten eggs
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2 tspvanilla extract
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2 cfinely grated choyote squash-liquid removed (about 3 squash)
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3 csifted flour
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1 tspsalt
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1 tspbaking powder
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1 tspbaking soda
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2 tspcinnamon
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1 1/2 tspnutmeg
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1 cchopped pecans
How To Make choyote squash bread
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1Preheat oven to 350, generously spray pans with nonstick spray. In Bowl #1, mix first four ingredients by hand till well blended. Stir in squash and set aside
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2In Bowl #2, whisk together all dry ingredients. Slowly add to bowl #1 mix thoroughly by hand. Add the chopped pecans. Ladle into pans of your choice (I always use the mini pans as they make great gifts.) Bake for 35-40 minutes. Cool before wrapping. Each mini loaf yields about 6-7 slices, depending on thickness. Loaves freeze well up to 60 days. Thaw at room temperature. Delicious when sliced, buttered and grilled in small skillet.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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