Zucchini Bread
Cook Time:
70
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 10g |
|---|---|
| Cholesterol | 30mg |
| Sodium | 190mg |
| Total Carbohydrates | 32g |
|---|---|
| Sugars | 18g |
| Protein | 3g |
Ingredients
- 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
Directions
- 1
Heat oven to 325°F. Grease 8”x4” loaf pan. Line bottom with waxed paper or parchment; grease paper.
- 2
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.
- 3
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.
- 4
Refrigerate leftovers.
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