Ingredients
10
10 servings
- •1.5 cups grated yellow squash
- •0.5 cup honey
- •0.5 cup blueberry syrup (such as Stonewall Kitchen® Wild Maine)
- •0.5 cup vegetable oil
- •1 egg
- •0.5 teaspoon vanilla extract
- •1 cup all-purpose flour
- •0.5 cup whole wheat flour
- •1 teaspoon baking soda
- •0.5 teaspoon baking powder
- •0.5 teaspoon salt
- •0.5 cup blueberries
- •0.5 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk squash, honey, blueberry syrup, oil, egg, and vanilla 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, then pour into the prepared loaf pan.
- Bake in the preheated oven until the top is brown and a toothpick inserted into the center comes out clean, about 1 hour.
Nutritional Facts
Per 10 servings
- Calories: 328
- Carbohydrate: 45g
- Fat: 16g
- Fiber: 2g
- Protein: 4g
- Sugar: 24g
Related Recipes
Sweet Summer Squash Bread
Summer Squash Bread
Blueberry Zucchini Bread
Blueberry Bread I
Southern Baked Yellow Squash
Chocolate Blueberry Zucchini Bread
Summer Squash Bake
Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts
Summer Squash Casserole with Nuts
Blueberry Bread with Crumb Topping
Breeze Blueberry Zucchini Bread
