Pair summer squash with fresh blueberries and blueberry syrup for a fun and fruity twist on traditional zucchini bread. It might just become a new favorite!
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
328 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Step 2
Whisk together squash, honey, blueberry syrup, oil, egg, and vanilla in a large bowl until well combined. Set aside.
Step 3
Combine flours, baking soda, baking powder, and salt in a separate bowl; add blueberries and walnuts until incorporated. Stir flour mixture into squash mixture until batter is just combined. Pour into the prepared loaf pan.
Step 4
Bake in the preheated oven until the top is browned and a toothpick inserted into 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)
