Blueberry Zucchini Bread
Gluten-Free Healthier
Nutrition Information
| Total Fat | 15g |
|---|---|
| Cholesterol | 55mg |
| Sodium | 33mg |
| Potassium | 141mg |
| Total Carbohydrates | 46g |
|---|---|
| Dietary Fiber | 1g |
| Sugars | 22g |
| Protein | 6g |
Share this recipe:
Print this recipe:
Directions
Preheat oven to 350°F and coat a loaf pan with nonstick cooking spray.
Whisk together sugar, almondmilk, vegetable oil and eggs in a large bowl. Stir together dry ingredients and stir lightly into Almond Breeze mixture. Fold in zucchini and blueberries.
Spread in 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.
Notes
Note: Bread will be less sweet if using Hint of Honey almondmilk.
Ingredients
- 3/4 cup sugar
- 1/2 cup Almond Breeze Hint of Honey Vanilla* or Vanilla almondmilk
- 1/2 vegetable oil
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups shredded zucchini patted dry between paper towels
- 1 cup fresh blueberries
Recipes Straight to your Inbox
Enjoy tasty recipes and other great extras.