Breeze Blueberry Zucchini Bread

Preheat your oven to 350°F (175°C). Grease and lightly flour a standard loaf pan (approximately 9x5 inches) to prevent sticking. (5 minutes)

In a large bowl, whisk together the sugar, almond milk, vegetable oil, and eggs until well combined and slightly frothy. (3 minutes)

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. (2 minutes)

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few streaks of flour are okay. (5 minutes)

Fold in the shredded zucchini and blueberries until evenly distributed throughout the batter. (3 minutes)

Pour the batter into the prepared loaf pan and spread evenly. (1 minute)

Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can tent it loosely with aluminum foil during the last 15-20 minutes of baking. (60 minutes)

Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. (15 minutes)

For optimal flavor and texture, wrap the cooled bread tightly in plastic wrap and let it rest at room temperature overnight before slicing and serving. This allows the flavors to meld and the bread to become even more moist. (12 hours)