Zucchini Bread

Name: Zucchini Bread
Cook time: 70 min
Total time: 70 min
Yield: 12
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

Cook Time:
70 Minutes: Difficulty:
Easy: Serves Up To:
12 Servings

Nutrition Information

Total Fat	10g

Total Carbohydrates	32g

Cholesterol	30mg
Sodium	190mg

Dietary Fiber	<1g
Sugars	18g

Protein	3g

Directions

Step 1 complete
Heat oven to 325°F. Grease 8”x4” loaf pan. Line bottom with waxed paper or parchment; grease paper.
Step 2 complete
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.
Step 3 complete
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.
Step 4 complete
Refrigerate leftovers.