Blueberry Summer Squash Bread

Ingredients

• 1 1/2 cups grated yellow squash
• 1/2 cup honey
• 1/2 cup blueberry syrup (such as Stonewall Kitchen Wild Maine)
• 1/2 cup vegetable oil
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup blueberries
• 1/2 cup chopped walnuts

Directions

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.