- Original Almondmilk
- Shelf Stable Original Almondmilk
- Cook Time
- 60 Minutes
Preheat oven to 375°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.