¾ cup Almond Breeze Original Unsweetened almondmilk
⅓ cup vegetable oil
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
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.