Blueberry Summer Squash Bread Recipes
LEMON SUMMER SQUASH BREAD
There is no reason you couldn't substitute zucchini in this recipe; would be pretty with the green zucchini and yellow lemon zest!
Provided by Creative Culinary
Categories Breads
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees.
- Grease and flour 2 regular loaf pans or 4 mini pans.
- Mix butter, sugar, lemon juice, lemon zest and vanilla until well blended.
- Add eggs one at a time and once all are incorporated beat for 2-3 minutes until light and fluffy.
- Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
- Add squash and stir just to blend.
- Pour into prepared pans and bake at 325 degrees for 45 minutes for small loaf pans or 1 hour for regular size loaf pans.
- Allow the pan to cool; remove the bread and place top down on a serving plate (makes for a nice presentation for the glaze and lemons).
- Make the Roasted Lemons
- Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
- Gently toss lemon slices with sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15-20 minutes. Let cool.
- Make the Glaze
- Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
- Add water or milk if necessary to get the right consistency.
- Pour the glaze over the top; covering it completely and letting excess dribble down the sides.
- Arranged sweet, roasted lemons on top.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 8, Calories 266 kcal, Carbohydrate 39 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 281 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 4 g
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
BLUEBERRY BUTTERNUT SQUASH BREAD
This was in my church cook book many years back. I know it is a very old recipe.My Aunt had this recipe in the cook book. It was so delicious. I needed to share this recipe. The combo sounds strange,but boy it is delicious!
Provided by Nor Mac
Categories Other Breads
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. combine eggs,sugar,oil, apple sauce,vanilla and squash
- 2. sift dry ingredients together
- 3. add dry ingredients to wet ingredients and sir well to combine
- 4. fold in blueberries and nuts
- 5. pour in to 2 greased loaf pans. Bake at 325 degree oven for 1 hour and 15 minutes
- 6. cool on wire rack. Enjoy
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