At the Farmers’ Market last Friday, while buying some fresh eggs from an organic vendor, I noticed some interesting-looking produce. The woman helping me asked if I’d ever heard of a scallop squash (also known as “patty pan” squash). I was intrigued and bought two of the bright yellow flying saucer-esque vegetables.
After cutting one open, I realized it had the same texture as a zucchini. So after cooking a portion of it for Baby’s lunch, I used the rest to make bread! Here’s my recipe:
Patty Pan Bread
- 2 eggs
- 2/3 c. sugar
- 1/4 c. coconut oil
- 1/4 c. butter, melted (use just 2 T. for high altitude)
- 1 tsp. vanilla extract
- 1 c. grated squash
- 1/4 c. sour cream or plain yogurt
- 1 1/2 c. flour (whole wheat or spelt both work well–add 1/4 c. flour for high altitude)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 c. chocolate chips (optional)
Preheat oven to 350. Combine eggs, sugar, coconut oil, butter and vanilla extract in large bowl. Stir in squash and sour cream/yogurt. Add flour, baking soda, and baking powder; mix well. Stir in chocolate chips. Pour into greased loaf pan and bake 1 hour.
**Next time I’ll try omitting the chocolate chips and adding some cinnamon and cloves. The chips were yummy but the spices might be even better.
Have you noticed that I tend to use half coconut oil and half butter in many of my recipes? Most quick bread recipes call for vegetable oil, but I no longer use any oil besides olive and coconut. Olive for drizzling and coconut for cooking and baking! I enjoy the buttery taste in breads and cakes, so instead of replacing all the vegetable oil with coconut oil, I use part coconut and part butter. Real butter, consumed in moderation, is not as bad as its reputation would have you think; organic butter is even better. You can read about Dr. Weston Price’s take on butter here.
What types of oil/fat do you use in your cooking and baking?