Harvest Vegetable Bread

Harvest Vegetable Bread

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

Preparation Time
25 mins
Cooking Time
55 mins
Total Time
1 hr 20 mins

Recipe Instructions

Step 1
Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
Step 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.
Step 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.
Step 4
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.

Ingredients

  • 1 egg
  • 1 cup mashed potatoes
  • 0.5 teaspoon salt
  • 0.33333334326744 cup vegetable oil
  • 0.5 cup shredded Parmesan cheese
  • 0.75 cup shredded zucchini
  • 1.5 tablespoons baking powder
  • 0.75 cup Almond Breeze Original Unsweetened almondmilk
  • 0.33333334326744 cup minced sun-dried tomato (preferably smoked)
  • 0.33333334326744 cup sliced green onion tops
  • 3.5 cups flour, plus extra for kneading

Categories

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