Breeze Blueberry Zucchini Bread

• 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

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.

sugar, almond breeze, vegetable oil, eggs, flour, baking powder, baking soda, salt, zucchini, fresh blueberries

Taken from www.allrecipes.com/recipe/264726/breeze-blueberry-zucchini-bread/ (may not work)