Breeze Blueberry Zucchini Bread

4.2

(5)

4 Reviews

3 Photos

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

Submitted by Almond Breeze

Updated on May 24, 2022

3

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

8

Yield:

1 loaf

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

Directions

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

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