Blueberry Summer Squash Bread - cooking recipe

Ingredients

1 1/2 cups grated yellow squash
1/2 cup honey
1/2 cup blueberry syrup (such as Stonewall Kitchen(R) 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

Preparation

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.