Blueberry Summer Squash Bread
Ingredients1 h 15 m servings 242 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
- 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.
- Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.
- 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.
Per Serving: 242 calories; 12.9 g fat; 30.2 g carbohydrates; 3.3 g protein; 16 mg cholesterol; 231 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...