Here's a deliciously different take on zucchini bread! It's a great way to use extra yellow squash.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
242 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
Step 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.
Step 3
Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.
Ingredients
1 teaspoon baking soda
1 egg
1 cup all-purpose flour
0.5 cup chopped walnuts
0.5 cup honey
0.5 cup vegetable oil
0.5 teaspoon salt
0.5 teaspoon baking powder
0.5 teaspoon vanilla extract
0.5 cup whole wheat flour
0.5 cup blueberries
1.5 cups grated yellow squash
0.5 cup blueberry syrup (such as Stonewall Kitchen® Wild Maine)
