Description
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.
Ingredients
- 1 ½ cups grated yellow squash
- ½ cup honey
- ½ cup blueberry syrup (such as Stonewall Kitchen® Wild Maine)
- ½ cup vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup blueberries
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12