Harvest Vegetable Bread
Prep Time
80
Minutes
Cook Time
80
Minutes
Difficulty
Medium
Serves Up To
10
Servings
Nutrition Information
| Total Fat | 10g |
|---|---|
| Sodium | 500mg |
| Potassium | 191mg |
| Total Carbohydrates | 36g |
|---|---|
| Dietary Fiber | 2g |
| Sugars | 1g |
| Protein | 8g |
Ingredients
- 1 cup prepared mashed potatoes
- 3/4 cup Almond Breeze Unsweetened Original Almondmilk
- 1/3 cup vegetable oil
- 1 egg
- 3/4 cup shredded zucchini
- 1/3 cup minced sun-dried tomato (preferably smoked)
- 1/3 cup sliced green onion tops
- 3 1/2 cups flour plus extra for kneading
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded Parmesan cheese
Directions
- 1
Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease.
- 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.
- 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.
- 4
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
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