Blueberry Summer Squash Bread
Ingredients
- 1 1/2 cups grated yellow squash ⓘ
- 1/2 cup honey ⓘ
- 1/2 cup blueberry syrup (such as Stonewall Kitchen(R) Wild Maine) ⓘ
- 1/2 cup vegetable oil ⓘ
- 1 egg ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 1 cup all-purpose flour ⓘ
- 1/2 cup whole wheat flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup blueberries ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
- 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.
- Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.
Nutrition & Diet Analysis (per serving)
815
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).