Christophene Quick Bread



You may know christophene as it is more commonly known: chayote in Mexico, choko in Australia and mirliton in Cajun Country. Another wonderful recipe from the book 'An Embarrassment of Mangoes'. Note: I always have better luck with the outcome of quick breads if they are baked as smaller loaves. You'll be able to get two small loaves with this recipe. Also, if you cannot find chayote, substitute yellow squash aka 'crook neck', summer squash or even zucchini/courgette.

★★★★★ 1 vote
1 loaf
20 Min
1 Hr


1 1/2 c
flour (i subbed white pastry flour)
1 tsp
baking soda
2 tsp
baking powder
3/4 tsp
ground cinnamon
1/2 tsp
freshly grated nutmeg
1/4 tsp
2/3 c
coconut oil
3/4 c
sugar (i used half white sugar and half brown sugar
1 tsp
vanilla extract
1 c
christophene/chayote, peeled and grated
1/2 c
grated carrot


1Preheat oven to 350 degrees.
2Grease an 8 1/2 x 4 1/2 inch loaf pan or line with parchment paper. ( ^^ Read recipe introduction. I used smaller "mini loaf" bread pans.)
3Combine the dry ingredients and set aside.
4In a medium mixing bowl, beat the coconut oil and sugar(s) together using a wire whisk. Add the eggs and beat until the batter is creamy. Stir in the vanilla extract, grated christophene/chayote/mirlition and grated carrots.
5Gently stir the dry ingredients into the wet. Spread mixture into your loaf pan(s). Bake approximately 50-60 minutes (slightly less if using smaller loaf pans) or until a toothpick inserted in the center of the loaf comes out clean.
6Set aside to cool in the pans. After 15 minutes transfer the loaf/loaves to a wire rack to cool completely.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Caribbean