How To Make Easy Blueberry Zucchini Bread
Bake the perfect summer goody with this zucchini bread recipe! This yummy loaf is made with almond milk, shredded zucchini, and fresh blueberries.
Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes
Serves:
Ingredients
- ¾cupsugar
- ½cupAlmond Breeze Hint of Honey or Vanilla almond milk
- ½cupvegetable oil
- 2eggs
- 2cupsflour
- 1tspbaking powder
- 1tspbaking soda
- ¼tspsalt
- 1¾cupszucchini,patted dry between paper towels, shredded
- 1cupfresh blueberries
Instructions
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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.
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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.
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Let cool in the pan. This bread is best served the next day.
Nutrition
- Calories: 346.59kcal
- Fat: 15.63g
- Saturated Fat: 1.32g
- Trans Fat: 0.11g
- Monounsaturated Fat: 10.60g
- Polyunsaturated Fat: 2.81g
- Carbohydrates: 47.32g
- Fiber: 1.62g
- Sugar: 22.29g
- Protein: 5.11g
- Cholesterol: 39.99mg
- Sodium: 303.26mg
- Calcium: 86.93mg
- Potassium: 141.23mg
- Iron: 0.83mg
- Vitamin A: 29.92µg
- Vitamin C: 6.65mg
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