Breeze Blueberry Zucchini Bread

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

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.