Yellow Squash Blueberry Protein Bread

squash blueberry protein bread recipe

Move over zucchini, yellow squash is the new favorite! The beauty of this recipe is that you would never guess that there was an entire squash in it! Made with delicious plump blueberries and hints of vanilla from our NutriBullet Organic Pea Protein Blend, a slice of this protein-packed bread is perfect for a pre or post workout snack or for breakfast!

Ingredients

Nutrition Facts

Recipe: Yellow Squash Blueberry Protein Bread
Servings in this Recipe: 9

Nutrition Facts Per Serving

Calories 157.2

% Daily Value*

Total fat 9.8 g 15.1%

Saturated Fat 7.3 g 36.6%

Trans Fat 0.0 g 0.0%

Cholesterol 82.7 mg 27.6%

Sodium 307.5 mg 12.8%

Total Carbs 12.3 g 4.1%

Dietary Fiber 4.0 g 16.2%

Sugars 6.2 g 0.0%

Alcohol 0.2 g 0.0%

Protein 5.8 g

Vitamin A 3.7%
Vitamin C 11.3%
Calcium 4.0%
Iron 4.4%
Vitamin D 4.6%
Vitamin E 1.0%
Vitamin K 2.1%
Thiamin 0.8%
Riboflavin 6.3%
Niacin 0.3%
Vitamin B-6 5.7%
Folate 2.8%
Vitamin B-12 3.3%
Panto. acid 3.5%
Phosphorus 8.3%
Magnesium 2.3%
Zinc 2.1%
Selenium 9.8%
Copper 1.1%
Manganese 2.0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Directions

  • Preheat oven to 350 degrees.
  • Place a medium sized bowl underneath the Veggie Bullet chute. Line the bowl with kitchen towel. Using the Shredder attachment, shred the yellow squash. Squeeze liquid out of the squash and remove the kitchen towel from the bowl. Set aside.
  • In a small bowl, mix coconut flour, baking soda, baking powder, and salt together and set aside.
  • In the same medium sized bowl used for the squash, mix vanilla, honey, coconut oil, and eggs together and set aside.
  • Add the dry ingredients to the wet ingredients in thirds until all the batter is mixed well and combined. Do not overmix the batter.
  • Gently fold in the squash and blueberries into the batter.
  • Grease a 9x5 loaf pan with cooking spray and pour the batter into pan. Spread evenly and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool, and enjoy!

Notes

  • Don't own a Veggie Bullet yet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.

Foods in this Recipe

Coconut Flour
Coconut Flour
Baking Soda
Baking Soda
Baking Powder
Baking Powder
Vanilla Extract
Vanilla Extract
Whole Eggs, plus 2 Egg Whites
Whole Eggs, plus 2 Egg Whites
Nonstick Cooking Spray
Nonstick Cooking Spray

This Recipe Can Be Made With:

Veggie Bullet
Veggie Bullet




Comments
i have just slip this into my oven, however in mixing it is like corn meal. i had to add almond milk to get some kind of moisture to it but it is still very dry. i have read and re-read the recipe over and over as well as come back to the recipe online and i see nothing where it shows to add any liquid. i will let you know how it comes out or maybe the recipe is missing something here
This sounds delicious! Question - is the 2 1/2 Cups yellow squash before shredding or after shredding. I assume it's after but just want to make sure. Thanks!
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