Skip to Content

The Best Pattypan Squash Brownies Recipe with Frosting

Pattypan Squash Brownies

Delicious Patty Pan Squash Brownies Recipe with Frosting

This is one of my favorite brownie recipes. My kids love these brownies, I don’t think they even know there is pattypan squash in the brownies, or maybe they just don’t care because the brownies are that good!

The recipe uses two cups of shredded pattypan squash and is a great way to use up some of that summer bounty.

If you aren’t familiar with pattypan squash it looks like a flying saucer. If you are using a different variety of squash or zucchini, you should squeeze out the excess moisture.

I used a Kitchen Aid shredding attachment to shred the squash because I’m lazy like that. I cut the squash into four pieces (from the top) scooped out the seeds and then feed the squash into the kitchen aid shredding attachment skins and all.



The Best Patty Pan Squash Brownies

The Best Pattypan Squash Brownies Recipe with Frosting

Shelly
This is one of the best brownies recipes and there's two cups of pattypan squash in it. My kids all love it!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American

Ingredients
  

  • 2 cups flour
  • 3 tablespoons cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/4 cups granulated sugar
  • 1 teaspoon salt
  • 2 cups shredded pattypan squash
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 Container of your favorite frosting - I recommend Betty Crocker Milk Chocolate.

Instructions
 

  • Mix dry ingredients in a large mixing bowl. Stir in the wet ingredients. Stir until well blended. The mixture will be thick.
  • Spread the batter into a 9 x 13” baking pan sprayed with non-stick spray. Bake @ 350 for 25 minutes.
  • Let the brownies cool on a rack, then frost. Leftovers should be stored in the refrigerator.

Here are some more great recipes:


This post contains affiliate links.

This squash brownie recipe is egg free.

This post contains an affiliate link for the groovy KitchenAid shredding attachment.  If you don’t have a this attachment, I highly recommend getting one, it’ll save your knuckles and a whole lot of time!

Recipe Rating




Judy

Wednesday 1st of September 2021

I used natural applesauce instead of oil. The batter was just moist enough and the brownies turned out delicious! Glad I had extra patty pans to shred and freeze. I will be making these often

C Romero

Friday 25th of June 2021

Something missing from this recipe. I added two eggs cause batter was way too thick. Not enough liquid to wet all ingredients. Hoping it comes out ok.

Rhonda

Sunday 25th of September 2016

I just made these brownies. The batter was very dry when it was all combined. I added water (1/4 cup) until the batter moistened a bit. Spread and patted into the pan. Honestly, I didn't expect much. I've never had a batter like that for any of my baking. 20 minutes later...delicious brownies! I am shocked and pleasantly surprised. I find them sweet enough without the frosting. This recipe really does work! It was so quick to toss together. It gives me a reason to plant patty pans again next year. My go to Patty Pan Brownie recipe. Thanks so much for posting! Would you mind if I shared your link on my blog?

862 Shares
Pin791
Share71
Tweet
Reddit
Yum