BLUEBERRY SUMMER SQUASH BREAD
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.
Provided by HannahRose
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
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.
Nutrition Facts : Calories 242 calories, Carbohydrate 30.2 g, Cholesterol 15.5 mg, Fat 12.9 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 231 mg, Sugar 16.8 g
YELLOW SUMMER SQUASH BREAD
Make and share this Yellow Summer Squash Bread recipe from Food.com.
Provided by Chef RZ Fan
Categories Quick Breads
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.
SUMMER SQUASH BREAD
Transform your summer squash into a moist, delicious loaf of bread!
Provided by UNFORGETABLE
Categories Bread Quick Bread Recipes
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.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 44.1 g, Cholesterol 34.9 mg, Fat 15 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 105.4 mg, Sugar 25.6 g
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
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.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI-BLUEBERRY BREAD
This is my lightened version of Recipe #70287. I made it multiple times this summer and it always turned out great - very flavorful & moist. I did find that if you use frozen blueberries, do not thaw them or your batter will turn blue/green! If using frozen, you will need to bake it a little longer as your batter is going into the oven colder. Also, if you don't have zucchini, yellow summer squash makes an excellent substitute!
Provided by jesrn2000
Categories For Large Groups
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!
Nutrition Facts : Calories 311.6, Fat 11.4, SaturatedFat 2.8, Cholesterol 19.1, Sodium 251.9, Carbohydrate 49.9, Fiber 2.3, Sugar 34.3, Protein 4.8
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