Blueberry Summer Squash Bread

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 242 Calories

Ingredients

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

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.