Breeze Blueberry Zucchini Bread - cooking recipe

Ingredients

3/4 cup sugar
1/2 cup Almond Breeze Hint of Honey or Vanilla almondmilk
1/2 cup vegetable oil
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups shredded zucchini, patted dry between paper towels
1 cup fresh blueberries

Preparation

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