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Breeze Blueberry Zucchini Bread

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

1 h 20 m servings
Original recipe yields 8 servings (1 loaf)

Directions

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  1. Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.
  2. 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.
  3. 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.

Footnotes

  • 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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