Harvest Vegetable Bread

Prep Time



Cook Time





Serves Up To




  • 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


  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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