I don’t know about you, but I hate being stumped. Our CSA box arrived with these white pumpkin-like squashes that looked like they had tumors. That is a pretty harsh description, but I honestly had never seen anything like this before. Enter exhibit A:
See? Don’t they look like white pumpkins with tumors? Or maybe a frilly muffin top? Or a funky head of garlic? I looked on our CSA delivery sheet, and someone had crossed out cucumbers and hand-wrote “patty pan” right next to it. Patty what? My husband was just as perplexed as I was and immediately took his phone out and Googled it.
Sure enough, there was a vegetable called a patty pan squash. Huh. Now that I knew that this veggie was called, what do I do with it? Maybe I could paint it and make it look like a pumpkin. Or use it as a door stop. Or… make a chocolate patty pan bread!
Once again, Google saved the day. I came across a chocolate patty pan bread recipe on The Harmonious Kitchen and knew that this is how I would use up the squash. I read through the ingredients and instructions, and it looked very similar to all the zucchini breads I’ve made recently.
The resulting patty pan bread was amazing! As I suspected, the bread tasted very similar to the chocolate zucchini bread that I posted about recently. It was very chocolatey, moist, and you couldn’t taste much of the patty pan at all. Take a look at who else enjoyed this bread:
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| Addison loves her patty pan bread! |
Chocolate patty pan squash bread
Ingredients
- 2 cups grated patty pan squash do not substitute with other squash! Patty pan squash has less water content than other squash, so if you used another type of squash, your bread's consistency will be off
- 1 cup oil
- 3 eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 and 1/2 cup flour
- 1/2 cup cocoa
- 1/4 cup sour cream I subbed with 1/4 cup Greek yogurt
- 2 Tablespoons baking powder
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9×5 loaf pan.
- Mix the oil, eggs, and both sugars until well incorporated. Then add in flour, cocoa powder, sour cream, and baking powder. Mix well. Finally, gently stir in squash and chocolate chips.
- Bake for 60 – 70 minutes or until a toothpick inserted in the middle yields no crumbs.
Notes
what a lovely bread recipe and a cute babyLove it, Do visit mePriyaCook like Priya
Aww…Addison is absolutely adorable! 😀 I love the picture that you took of the squash. The contrast between the black background and white squash is striking. I love how you sneak things like zucchini and squash into chocolate bread. 😀
This bread is amazing. I have tons of pattypans coming in and didn’t know what to do… now I’m giving them to friends with this link! Thank you!
Author
Enjoy, Kim!
Your recipe calls for 2 TABLESPOONS baking powder. I’m not a baker and don’t know better so that’s what I used. My bread spilled over while baking. Really upsetting and such a waste of ingredients.
Author
Yes – the recipe used 2 Tablespoons of baking powder. I’m sad it didn’t work for you.
The general rule of thumb for baking powder in culinary arts is 1 tsp per cup of flour, so 2 tsp would make sense for this recipe. I think this might be a typo because 2 tablespoons of baking powder will taste of nothing but salt in the final product.
Author
No, this is not a typo – the original recipe called for 2 Tablespoons of baking powder, which I used here. I did not have any issues with the bread tasting funny or too salty.