Time 1h15m Yield 12 Number Of Ingredients 13 Steps:
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.
Time 1h20m Yield 1 Loaf, 12 serving(s) Number Of Ingredients 10 Steps:
Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl. Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl. Beat well. ( I use a hand mixer). Stir in the Shredded Yellow Summer Squash. Add the dry ingredients to the Squash mixture. Stir until moistened. Pour or spoon into a greased and floured loaf pan. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean. Cool for about 10 to 15 minutes and remove from pan.
Time 1h Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
Time 1h15m Yield 1 loaf (16 slices). Number Of Ingredients 14 Steps:
In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
More about “blueberry summer squash bread recipes”
Time 1h35m Yield 20-24 serving(s) Number Of Ingredients 20 Steps:
Preheat oven to 350°F. In a large bowl, combine egg, egg substitute, oil, buttermilk, sugar, zucchini, vanilla, almond extract, and lemon zest (if desired). Sift dry ingredients together and add to zucchini mixture. Gently fold in blueberries & walnuts. Pour into 2 greased & floured 8x4-inch bread pans, or one bundt pan. Bake for 1 1/4 hours or until golden brown & toothpick inserted comes out cleanly. (Baking time is listed for bread pans). Let cool for about 15 minutes, then invert onto wire rack to cool completely. To make glaze: Once cake/bread has cooled, melt butter over low heat, then stir in lemon zest and powdered sugar. Stir in lemon juice, 1 tbsp at a time, until smooth and a good consistency. Drizzle over cake/bread and sprinkle with freshly grated lemon zest. Note: Because of the amount of moisture in this recipe, you may need to bake it longer than you might think. If you are unsure if it is done or not, add a few more minutes - it’s almost impossible to over-bake this!
