Blueberry Summer Squash Bread

This blueberry summer squash bread recipe pairs summer squash with fresh blueberries and blueberry syrup for a fruity tweak on regular zucchini bread.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 328 Calories

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)

Recipe Instructions

Step 1

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

Step 2

Whisk squash, honey, blueberry syrup, oil, egg, and vanilla together in a large bowl until well combined; set aside.

Step 3

Combine flours, baking soda, baking powder, and salt in a separate bowl; stir in blueberries and walnuts until incorporated. Stir in squash mixture until just combined; pour batter into the prepared loaf pan.

Step 4

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