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Make this moist flavorful quick bread when zucchini is plentiful from your garden or the market. It freezes well, so you can double the recipe and freeze one loaf to have on hand.
Heat oven to 325°F. Grease 8”x4” loaf pan. Line bottom with waxed paper or parchment; grease paper.
In large bowl, beat eggs, sugar, vanilla, oil and almondmilk with electric mixer on medium speed until creamy, scraping bowl if necessary. Add all remaining ingredients except zucchini and pineapple. Beat on low speed until blended. By hand, stir in zucchini and pineapple. Spread in pan.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour.
- 2 eggs
- 1 cup sugar
- 2 teaspoons vanilla
- ½ cup vegetable oil
- ¼ cup Almond Breeze Vanilla almondmilk
- 1¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded zucchini; peeled if desired; squeezed dry between paper towels
- ½ cup drained crushed pineapple; patted dry
Included in this recipe