Blueberry Zucchini Bread
Cook Time:
80
Minutes
Difficulty:
Medium
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 15g |
|---|---|
| Cholesterol | 55mg |
| Sodium | 33mg |
| Potassium | 141mg |
| Total Carbohydrates | 46g |
|---|---|
| Dietary Fiber | 1g |
| Sugars | 22g |
| Protein | 6g |
Ingredients
- 3/4 cup sugar
- 1/2 cup Almond Breeze Hint of Honey Vanilla* or Almond Breeze Vanilla Almondmilk
- 1/2 cup 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
Directions
- 1
Preheat oven to 350°F and coat a loaf pan with nonstick cooking spray.
- 2
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.
- 3
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.
Made with these products:
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.