Harvest Vegetable Bread

Directions

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

Methods :

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

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.

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.

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