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.
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(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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