Harvest Vegetable Bread recipe

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Ingredients

1 cup mashed potatoes
¾ cup Almond Breeze Original Unsweetened almondmilk
⅓ cup vegetable oil
1 egg
¾ cup shredded zucchini
⅓ cup minced sun-dried tomato (preferably smoked)
⅓ cup sliced green onion tops
3 ½ cups flour, plus extra for kneading
1 ½ tablespoons baking powder
½ teaspoon salt
½ cup shredded parmesan cheese

Nutrition Info

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.

Recipe Yield

10 servings

Recipe Note

Garden fresh zucchini, sun-dried tomatoes, and potatoes combine to make the perfect savory quick bread.

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