Watermelon Rind-Blueberry Bread

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The watermelon rind adds a moist and slightly dense texture to the bread and is wonderful as a quick bread or muffins. I made this recipe because I wanted to come up with a new way to use watermelon rind--the part we normally throw away and the most nutritious part of the watermelon. I am still tweaking this recipe, but so many people have asked me for it that I am now posting it. Enjoy!

Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
25 mins
Total Time:
1 hr 55 mins
16 servings


  • 3 cups shredded watermelon rind

  • 3 cups all-purpose flour

  • 1 tablespoon ground cinnamon

  • 1 ½ teaspoons baking powder

  • 1 teaspoon salt

  • ¼ teaspoon baking soda

  • 3 eggs

  • ½ cup vegetable oil

  • ½ cup applesauce

  • 1 teaspoon vanilla extract

  • 1 ½ cups sugar, or more to taste

  • 1 ½ cups fresh or frozen blueberries


  1. 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.

  2. 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.

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

  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.

  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.

Cook's Notes:

You can substitute up to 1 1/2 cups of all-purpose flour with whole wheat flour. Instead of applesauce you can use vegetable oil as well. Increase the sugar amount up to 2 cups if you have a sweet tooth.

You will need about 1/2 the rind of 1 watermelon to get 3 cups of shredded watermelon rind.

You can make muffins as well with this recipe--fill muffin cups about 2/3 full and bake for about 30 minutes.

Nutrition Facts (per serving)

254 Calories
8g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 254
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 6%
Cholesterol 35mg 12%
Sodium 225mg 10%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 5%
Total Sugars 21g
Protein 4g
Vitamin C 4mg 21%
Calcium 42mg 3%
Iron 1mg 8%
Potassium 90mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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