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Harvest Vegetable Bread
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Savory quick bread with fresh zucchini, sun-dried tomatoes, and potatoes.
Ingredients:
  • 1 cup mashed potatoes
  • 0.75 cup Almond Breeze Original Unsweetened almondmilk
  • 0.33333334326744 cup vegetable oil
  • 0.75 cup shredded zucchini
  • 0.33333334326744 cup minced sun-dried tomato (preferably smoked)
  • 0.33333334326744 cup sliced green onion tops
  • 3.5 cups flour, plus extra for kneading
  • 1.5 tablespoons baking powder
  • 0.5 cup shredded parmesan cheese
Instructions:
  • Preheat your oven to 375 degrees F and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
  • Combine mashed potatoes, Almond Breeze, oil, and egg in a large bowl until thoroughly combined. Add zucchini, sun-dried tomatoes, and green onions. In a separate bowl, mix the remaining ingredients, then fold into the vegetable mixture.
  • Transfer the dough to a floured board and knead until smooth, being careful not to add too much flour to avoid a tough texture. Shape the dough into a loaf and place it on the prepared baking sheet.
  • Bake for about 55 minutes or until a toothpick inserted in the center comes out clean.

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