Blueberry Zucchini Bread

Cooking Time

80 minutes

Difficulty

Medium

Serves Up To

8

Nutrition Information

Total Fat15g
Cholesterol55mg
Sodium33mg
Potassium141mg
Total Carbohydrate46g
Dietary Fiber1g
Sugars22g
Protein6g

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.

Ingredients

  • 3/4 cup sugar
  • 1/2 cup Almond Breeze Hint of Honey* 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