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

Ingredients

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

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.