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A loaf of blueberry bread with two slices cut, resting on parchment paper atop a wooden board, with a few loose blueberries nearby.

Blueberry Zucchini Bread

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

Ingredients

  • 3/4 cup sugar
  • 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.

Made With These Products

Notes:

Note: Bread will be less sweet if using Hint of Honey almondmilk.

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