Harvest Vegetable Bread

Name: Harvest Vegetable Bread
Ingredients: 1 cup mashed potatoes; 3/4 cup Almond Breeze Original Unsweetened almondmilk; 1/3 cup vegetable oil; 1 egg; 3/4 cup shredded zucchini; 1/3 cup minced sun-dried tomato (preferably smoked); 1/3 cup sliced green onion tops; 3 1/2 cups flour, plus extra for kneading; 1 1/2 tablespoons baking powder; 1/2 teaspoon salt; 1/2 cup shredded parmesan cheese

11 ingredients

4 steps

Ingredients

1 cup mashed potatoes
3/4 cup Almond Breeze Original Unsweetened almondmilk
1/3 cup vegetable oil
1 egg
3/4 cup shredded zucchini
1/3 cup minced sun-dried tomato (preferably smoked)
1/3 cup sliced green onion tops
3 1/2 cups flour, plus extra for kneading
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup shredded parmesan cheese

Directions

1

Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
2

Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
3

Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
4

Bake for 55 minutes or until a toothpick inserted into the center comes out clean.