Breeze Blueberry Zucchini Bread recipe

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Ingredients

¾ cup sugar
½ cup Almond Breeze Hint of Honey or Vanilla almondmilk
½ cup vegetable oil
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¾ cups shredded zucchini, patted dry between paper towels
1 cup fresh blueberries

Nutrition Info

Directions

  1. Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.

  2. Whisk together sugar, Almond Breeze, 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 into 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.

Recipe Yield

1 loaf

Recipe Note

This moist quickbread made with Almond Breeze almondmilk combines blueberries and zucchini for summertime deliciousness.

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