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

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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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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/19/2018
This is a really good quick bread! I substituted 1 cup of all-purpose flour for whole wheat flour and used regular almond milk with 2 tsps of vanilla extract. I think this would also be good with the addition of some cinnamon nutmeg and either walnuts or almonds. Really good bread though and not overly sweet. Definitely would make this again! I made mine in a 9x5" loaf pan and it was perfectly done in 60 minutes at 350. Read More
(5)
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