Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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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