Emilie Meyer
Patty pan squash is a versatile ingredient that can be used in a variety of dishes, including zucchini bread. While classic zucchini bread typically uses green-skinned zucchini, patty pan squash can be a delicious alternative. Both zucchini and patty pan squash have a mild flavor, making them suitable substitutes for each other. Patty pan squash can add a unique colour and texture to zucchini bread, creating a visually appealing and tasty treat. To prepare the squash for the bread, simply grate it using a box grater, and you're ready to start baking!
| Characteristics | Values |
|---|---|
| Patty pan squash bread recipe | Pecan squash bread |
| Zucchini bread recipe | Ultra-moist zucchini bread |
| Zucchini bread ingredients | Cinnamon, vanilla, crunchy walnuts, all-purpose flour |
| Patty pan squash bread ingredients | Pattypan squash, pecans |
| Zucchini bread recipe yield | 2 loaves |
| Patty pan squash bread recipe yield | 2 loaves |
| Zucchini bread baking equipment | Box grater, 2 mixing bowls, 2 loaf pans |
| Patty pan squash bread baking equipment | 2 loaf pans |
| Zucchini bread baking temperature | 325°F |
| Patty pan squash bread baking temperature | 325°F |
| Zucchini bread baking time | 40-55 minutes |
| Patty pan squash bread baking time | 50-70 minutes |
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What You'll Learn
Patty pan squash is interchangeable with zucchini in bread recipes
Patty pan squash can be used in bread recipes interchangeably with zucchini. Both vegetables have a similar mild flavour, with the summer squash having a fatter bottom and tapered neck. Patty pan squash can be substituted for zucchini in zucchini bread recipes, as they taste nearly identical. The skins can be left on for colour, but the seeds should be removed before grating.
Zucchini bread is a sweet, nutty bread that is often spiced with cinnamon and baked with walnuts. It is a moist, delicious, and rustic-looking loaf. The recipe is simple and quick to make, requiring no special equipment beyond a box grater, a couple of mixing bowls, and two loaf pans. The ingredients are also simple and likely to be pantry basics.
To make zucchini bread, the dry ingredients are mixed in one bowl and the wet ingredients in another. The zucchini is added to the wet mixture and folded through before the dry ingredients are added. The batter is then poured into the loaf pans and baked.
Patty pan squash bread, or pecan squash bread, is made in a similar way. The recipe suggests using whole-wheat flour, or a combination of white and whole-wheat flour for a lighter bread. The pecans are stirred through the batter before baking.
Both zucchini and patty pan squash breads can be glazed with a lemon and honey mixture, creating a tangy, sweet flavour.
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Patty pan squash can be pickled
Yes, you can make zucchini bread with patty pan squash. In fact, there is a dedicated recipe for patty pan squash bread, which uses pecans instead of walnuts.
Ingredients:
- 800g of finely sliced patty pan squash
- Onion
- Salt
- Mustard seeds
- Celery seeds
- Vinegar
- Honey
- Turmeric
Instructions:
- Place the squash, onion, and salt in a mixing bowl and combine thoroughly.
- Put the mixture in the fridge overnight.
- Rinse the mixture under cool water and drain well, ensuring most of the salt is dissolved or removed.
- Put the vegetables in a mixing bowl and add the mustard and celery seeds, mixing them through.
- Place the mixture into jars.
- Put the vinegar, honey, and turmeric in a saucepan and heat gently while stirring until the honey is dissolved.
- Pour the vinegar mixture through a funnel into the jars, filling them to just below the lip of the jar.
- Once they've cooled, record the date on the jar. Let them sit in the pantry for at least a week before opening.
- After opening, store them in the fridge.
You can also make quick pickled patty pan squash without canning. Here is a general recipe for quick pickled summer squash:
- Sterilize your jars by washing and boiling them in water for 10 minutes.
- Wash and slice the squash into uniform 1/4" slices.
- Mix half of the sliced squash with sliced onions, setting the other half aside.
- Layer herbs, garlic, chili, lemon, and spices in the bottom of the jars.
- Tightly pack the squash inside the jars.
- Make the brine by combining vinegar, pickling salt, sugar, and water in a saucepan and bringing it to a boil.
- Pour the hot brine into the jars, completely submerging the squash, leaving a 1/4" gap at the top.
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Patty pan squash can be caramelised and eaten as a side dish
Patty pan squash is a summer squash that is typically in season from July through the end of summer. It is a smaller variety of summer squash and is generally more flavourful than large zucchinis, which tend to have a watery texture and large seeds. Patty pan squash has a similar texture to zucchini and yellow squash, but its distinct scalloped shape sets it apart.
- Preheat the oven to 425 degrees Fahrenheit.
- Carefully remove the hot pan from the oven and drizzle 1 tablespoon of oil onto the hot baking sheet.
- Spread the squash on the baking sheet in a single layer.
- Sprinkle with salt and pepper.
- Bake for 20-25 minutes until the squash is golden brown on the bottom. Do not flip the squash.
You can also sauté patty pan squash. Here is a guide:
- Heat a large frying pan with a generous amount of olive oil.
- Cook the squash over medium-high heat until the cut sides are browned in spots, which takes about 3 minutes per side.
- Resist the urge to stir or move the squash until it is browned.
You can also steam the squash before roasting it for a tender texture. Additionally, you can top the caramelised patty pan squash with cilantro pesto or Parmesan cheese to enhance the flavour.
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Patty pan squash can be used to make pecan squash bread
To make pecan squash bread, preheat your oven to 325°F. Grease and flour two 8-by-4-inch pans. In a large bowl, combine 3 cups of whole-wheat flour (or use 1-1/2 cups of white flour and 1-1/2 cups of whole wheat for a lighter bread), salt, baking soda, baking powder, cinnamon, and nutmeg; sift. In a separate bowl, beat eggs, oil, vanilla, and sugar. Add the sifted ingredients to the wet mixture and beat well. Stir in the squash and pecans until thoroughly combined. Pour the batter into the prepared pans and bake for 50 to 70 minutes, or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan on a rack for 20 minutes, then remove the loaves from the pan and let them cool completely. You can also add a lemon honey glaze to your pecan squash bread. To make the glaze, simply whisk together lemon and honey and add in powdered sugar. If you want a thicker glaze, use more powdered sugar, and for a thinner glaze, add more lemon juice or milk.
Patty pan squash, also known as summer squash, has a similar taste and texture to zucchini, so it can be a great substitute in zucchini bread recipes. Summer squash bread is a delicious treat and a perfect way to transform summer squash into a delightful snack.
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Patty pan squash can be used in place of zucchini in lemon squash bread
To make lemon summer squash bread, you will need a cup of grated squash, which usually requires one summer squash. Start by squeezing out any excess moisture from the squash by patting it dry or pressing it through a fine-mesh sieve. Then, preheat the oven to 350 degrees and coat a 9 x 5 loaf pan with cooking spray. Next, make the batter by mixing together the dry ingredients in one bowl and the wet ingredients in another. Add the squash to the wet mixture and fold to combine. Finally, add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this will make the bread dense. Pour the batter into the prepared pan and bake for about an hour, or until a toothpick inserted in the bread comes out clean.
If you want to make zucchini bread, the process is very similar. Preheat the oven to 325°F and grease two 8x4 or 9x5-inch loaf pans. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla. Add the grated zucchini and fold to combine. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts. Divide the batter between the prepared pans and sprinkle with walnuts. Bake for 40 to 55 minutes, or until a toothpick inserted comes out clean.
Patty pan squash bread can be made in a similar way to zucchini bread, simply substituting patty pan squash for zucchini.
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Frequently asked questions
Yes, you can use patty pan squash instead of zucchini to make zucchini bread.
You can follow a zucchini bread recipe and simply substitute zucchini with patty pan squash.
You will need flour, cinnamon, baking powder, baking soda, salt, sugar, vegetable oil, eggs, vanilla, and walnuts. You can also add nutmeg.
First, preheat your oven to 325°F. Grease two 8x4 or 9x5-inch loaf pans. In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Add the grated squash to the wet mixture and fold to combine. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts. Divide the batter between the prepared pans and sprinkle with walnuts. Bake for 40 to 55 minutes or until a toothpick inserted comes out clean.
You can make lemon summer squash bread with a honey lemon glaze, which is a tasty change from traditional zucchini bread. You can also make pecan squash bread, substituting the walnuts in zucchini bread with pecans and using patty pan squash instead of zucchini.
