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Blueberry Summer Squash Bread

Rated as 4.5 out of 5 Stars

"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."
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Ingredients

1 h 15 m servings 242 cals
Original recipe yields 12 servings (1 loaf)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
  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.
  3. Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.

Footnotes

  • Cook's Notes:
  • This recipe was kind of an experiment, and as I like to cook with whole wheat flour and without processed sugar when I can. It can be altered in many ways. Try it with sugar, applesauce, or butter instead of oil; add raisins, dried cranberries, chocolate chips or anything else you like.

Nutrition Facts


Per Serving: 242 calories; 12.9 g fat; 30.2 g carbohydrates; 3.3 g protein; 16 mg cholesterol; 231 mg sodium. Full nutrition

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Reviews

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I made 2 loaves as directed, except I didn't have any whole wheat flour so I sub'd tef flour and wheat germ. It just came out of the oven (45 min) and I just ate about 1/3 loaf! Really tasty - l...

So delicious! I made this so my son could have a nice after school snack, he loved it! I enjoy it for breakfast, warmed in the toaster. I used double blueberries and no walnuts. The only blueber...

I substituted sugar for the blueberry syrup and used only half the honey. I substituted applesauce for half the margarine to make it low fat. I added a tablespoon of molasses and a teaspoon of...

This bread is a great use for extra squash and blueberries. Nice texture and not too sweet. I substituted bread flour for the whole wheat flour and instead of blueberry syrup, I used homemade bl...