Harvest Vegetable Bread

Prep Time

80

Minutes

Cook Time

80

Minutes

Difficulty

Medium

Serves Up To

10

Servings


Nutrition Information

Total Fat10g
Sodium500mg
Potassium191mg
Total Carbohydrates36g
Dietary Fiber2g
Sugars1g
Protein8g

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. 1

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

  2. 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. 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. 4

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

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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