Ingredients
8
8 servings
- •0.75 cup sugar
- •0.5 cup Almond Breeze Hint of Honey or Vanilla almondmilk
- •0.5 cup vegetable oil
- •2 eggs
- •2 cups flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •0.25 teaspoon salt
- •1.75 cups shredded zucchini, patted dry between paper towels
- •1 cup fresh blueberries
Instructions
- 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.
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