Blueberry Zucchini Bread

Name: Blueberry Zucchini Bread
Cook time: 80 min
Total time: 80 min
Yield: 8
Ingredients: 3/4 cup sugar; 1/2 cup Almond Breeze Hint of Honey Vanilla Almondmilk* 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

Cook Time:
80 Minutes: Difficulty:
Medium: Serves Up To:
8 Servings

Nutrition Information

Total Fat	15g

Total Carbohydrates	46g

Cholesterol	55mg
Sodium	33mg

Potassium	141mg
Dietary Fiber	1g
Sugars	22g

Protein	6g

Directions

Step 1 complete
Preheat oven to 350°F and coat a loaf pan with nonstick cooking spray.
Step 2 complete
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.
Step 3 complete
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.