patty pan bread

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?


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