Breeze Blueberry Zucchini Bread


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

Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
1 loaf


  • ¾ cup sugar

  • ½ cup Almond Breeze Hint of Honey or Vanilla almondmilk

  • ½ cup vegetable oil

  • 2 eggs

  • 2 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 1 ¾ cups shredded zucchini, patted dry between paper towels

  • 1 cup fresh blueberries


  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.


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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