Blueberry Summer Squash Bread
Description
This blueberry summer squash bread recipe pairs summer squash with fresh blueberries and blueberry syrup for a fruity tweak on regular zucchini bread.
Ingredients
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1 1/2 cups grated yellow squash
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1/2 cup honey
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1/2 cup blueberry syrup (such as Stonewall Kitchen® Wild Maine)
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1/2 cup vegetable oil
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1 egg
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1/2 teaspoon vanilla extract
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1 cup all-purpose flour
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1/2 cup whole wheat flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup blueberries
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1/2 cup chopped walnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2
Whisk squash, honey, blueberry syrup, oil, egg, and vanilla together in a large bowl until well combined; set aside.
3
Combine flours, baking soda, baking powder, and salt in a separate bowl; stir in blueberries and walnuts until incorporated. Stir in squash mixture until just combined; pour batter into the prepared loaf pan.
4
Bake in the preheated oven until top is browned and a toothpick inserted into center comes out clean, about 1 hour.