Watermelon Rind-Blueberry Bread

Don't toss your watermelon rind! By using it in this blueberry bread recipe your bread--or muffins!--will have a moist, slightly dense texture.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 254 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 3 cups shredded watermelon rind
• 0.5 cup vegetable oil
• 0.25 teaspoon baking soda
• 1.5 teaspoons baking powder
• 0.5 cup applesauce
• 1.5 cups sugar, or more to taste
• 1.5 cups fresh or frozen blueberries

Recipe Instructions

Step 1

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

Step 2

Wash the outside of a watermelon with soap and water. Peel the outer layer of the watermelon and cut the watermelon extracting the red middle section from the white watermelon rind.

Step 3

Shred watermelon rind with a food processor; this might get a bit messy as there is a lot of liquid. Drain shredded rind in a colander, squeezing to remove as much excess liquid as you can.

Step 4

Combine flour, cinnamon, baking powder, salt, and baking soda in a small bowl. Combine eggs, oil, applesauce, vanilla extract, and sugar in a large bowl and beat with an electric mixer until well combined. Add watermelon rind and mix well. Slowly mix in flour mixture. Fold in blueberries. Pour batter into the prepared loaf pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool for 20 to 30 minutes before serving.