Pattypan chocolate chip bread
September 20, 2011 § 4 Comments
In case you aren’t familiar with this playfully-named vegetable, pattypan, or patty pan, is just another type of summer squash, and can be used pretty much like zucchini or crookneck. It comes in a handful of varieties and can be yellow, yellow and green, white, or greenish white. These squash look remarkably like spaceships. Or jellyfish. Or characters from Pac-Man. (Come on. Your kids have got to get into it.)
At the farm, our greenish-white variety, Benning's Green Tint, has been growing like crazy. So when we had some left at the end of a market day I got to take some home for myself. I made them into soup, stuffed them, tossed them in to sauté with some veggies, but I still had more and they kept sitting there on the counter asking me to do something with them before they went soft.
Since I’ve been craving chocolate – and since my sister’s zucchini chocolate chip bread wouldn’t get out of my head – I threw together what I had and out came this lovely moist bread. Just right when you feel the need for a bit of chocolate in the morning!
1.5 cups all-purpose flour
1.5 cups whole wheat flour
1/2 cup brown sugar
1/2 cup white sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
2 tsp. vanilla
2 cups grated pattypan squash
2 sticks butter (you can reduce it to 1 or 1.5, but I like lots of moisture at this altitude)
10 oz. semi-sweet chocolate chips (again, you could reduce, but I like lots of chocolate!)
Mix dry ingredients; mix wet ingredients. Add wet ingredients to dry and stir until everything is moistened. Add chocolate chips. Pour into a greased large loaf pan or two small loaf pans or a muffin tray. In the large loaf pan, bake at 350 degrees for about an hour. Reduce baking time for small loaf pans or muffins (I’d bake for about 30 and 20 minutes respectively). Serve warm with butter for breakfast, or at room-temp for an easy-to-grab afternoon snack.