Breeze Blueberry Zucchini Bread

This sweet, moist quickbread made with Almond Breeze Almondmilk has full-on summer flavors from juicy, fresh blueberries and shredded zucchini.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup fresh blueberries
• cooking spray
• 2 cups flour
• 0.25 teaspoon salt
• 0.5 cup vegetable oil
• 0.75 cup sugar
• 0.5 cup Almond Breeze Hint of Honey or Vanilla almondmilk
• 1.75 cups shredded zucchini, patted dry between paper towels

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.

Step 2

Whisk sugar, Almond Breeze Almondmilk, oil, and eggs in a large bowl until well combined. Stir flour, baking powder, baking soda, and salt in a medium bowl until well combined; stir lightly into egg mixture. Fold in zucchini and blueberries until incorporated. Spread into the prepared loaf pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely in the pan.