Blueberry Squash Bread

This bread was SO good! The recipe makes two loaves so we ate one right away and froze the other. We (okay I) devoured the one that had been frozen a couple of days ago and I think it was better than the fresh one! The picture is actually of the one that had been in the freezer.

Blueberry Squash Bread

Ingredients
2 eggs
1/2 cup of oil (I used coconut)
1/2 cup applesauce
2 cups sugar
1 tsp vanilla
2 cups yellow squash, peeled and grated
3 cups flour
3 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 pint blueberries

Directions
Preheat oven to 325 degrees F. Grease and flour 2 loaf pans. In a large bowl, beat eggs. Mix in oil applesauce, sugar, and vanilla and cream until well mixed. Stir in yellow squash. Mix together dry ingredients. Gradually add dry ingredient mixture and beat until well mixed. Gently stir in blueberries. Pour batter into prepared loaf pans and bake for about on hour. You might take it out a little early and check the center with a toothpick. It should come out clean. I can't remember exactly how long I baked mine but I've been known to take things out a little early because I like my baked goods super moist :)

When I freeze homemade bread I wrap the loaf in plastic wrap then put it in a gallon size baggie to prevent freezer burn. When I take it out of the freezer, I put the baggie back in the pantry and reuse it since it's not dirty. Reduce, reuse, recycle!


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