- Honey Roasted Almonds
- Vanilla Almondmilk
- Shelf Stable Vanilla Almondmilk
- Almond Flour
- Cook Time
- 55 Minutes
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.
Note: Bread will be less sweet if using Hint of Honey almondmilk.