This moist quickbread made with Almond Breeze almondmilk combines blueberries and zucchini for summertime deliciousness
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
8
Ingredients
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.
Tips
Nutritional analysis per serving:Calories 340Total Fat 15gCholesterol 55mSodium 330Potassium 141mgTotal Carbohydrate 46gDietary Fiber 1gSugars 22gProtein 6g