Breeze Blueberry Zucchini Bread

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Description

This moist quickbread made with Almond Breeze almondmilk combines blueberries and zucchini for summertime deliciousness.

Ingredients

  • ¾ cup sugar
  • ½ cup Almond Breeze Hint of Honey or Vanilla almondmilk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cups shredded zucchini, patted dry between paper towels
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.
  2. Whisk together sugar
  3. Almond Breeze
  4. vegetable oil
  5. and eggs in a large bowl. Stir together dry ingredients and stir lightly into Almond Breeze mixture. Fold in zucchini and blueberries.
  6. Spread into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day.

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Servings: 8

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