Blueberry Summer Squash Bread recipe

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Ingredients

1 ½ cups grated yellow squash
½ cup honey
½ cup blueberry syrup (such as Stonewall Kitchen® Wild Maine)
½ cup vegetable oil
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup blueberries
½ cup chopped walnuts

Nutrition Info

242 calories
carbohydrate: 30.2 g
cholesterol: 15.5 mg
fat: 12.9 g
fiber: 2 g
protein: 3.3 g
saturatedFat: 1.9 g
servingSize: -
sodium: 231 mg
sugar: 16.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.

  2. Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl, add blueberries and walnuts. Stir flour mixture into squash mixture just until combined, pour into prepared bread pan.

  3. Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.

Recipe Yield

1 loaf

Recipe Note

I started this bread because I needed to bake something to bring as a gift to someone's house and quickly found that my ingredients were limited to a few summertime fruits and veggies and not much else. As such, I improvised and changed a few things around from a zucchini bread recipe and created this healthy, hearty, summertime bread. It has a slightly different flavor than zucchini bread but the same moist consistency and sweet, summery taste and smell. Note: it is not very sweet and does taste 'healthy', so it's probably not a big hit for kids unless chocolate chips are added.

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