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choyote squash bread

(1 RATING)
18 Pinches
grannyskitchenla avatar
Los Angeles, CA
Updated on Oct 27, 2011

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.

prep time 25 Min
cook time 45 Min
method ---
yield 5-6 mini loaves

Ingredients

  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 - beaten eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated choyote squash-liquid removed (about 3 squash)
  • 3 cups sifted flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1 cup chopped pecans

How To Make choyote squash bread

  • Step 1
    Preheat 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
  • Step 2
    In 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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