Almond Breeze Recipe ‹ Breeze Blueberry Zucchini Bread

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

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

Cooking 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.