![](https://cdn.statically.io/img/www.allrecipes.com/thmb/SxWtp5Xc3AZJKRQcjFccPlKS8dI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5401909-d27120abffea4cc0a03c9e4812dc5ff5.jpg)
Ingredients
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¾ cup sugar
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½ cup Almond Breeze Hint of Honey or Vanilla almondmilk
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½ cup vegetable oil
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2 eggs
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2 cups flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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¼ teaspoon salt
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1 ¾ cups shredded zucchini, patted dry between paper towels
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1 cup fresh blueberries
Directions
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Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.
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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.
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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.
Tips
Nutritional analysis per serving:
Calories 340
Total Fat 15g
Cholesterol 55m
Sodium 330
Potassium 141mg
Total Carbohydrate 46g
Dietary Fiber 1g
Sugars 22g
Protein 6g