Choyote Squash Bread Recipe

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Choyote Squash Bread

Penelope Gamble


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.

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5-6 mini loaves
25 Min
45 Min


1 c
vegetable oil
2 c
granulated sugar
beaten eggs
2 tsp
vanilla extract
2 c
finely grated choyote squash-liquid removed (about 3 squash)
3 c
sifted flour
1 tsp
1 tsp
baking powder
1 tsp
baking soda
2 tsp
1 1/2 tsp
1 c
chopped pecans


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

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.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy