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Sliced savory bread with herbs and sun-dried tomatoes on a cutting board, a knife, and a small bowl of butter on a wooden table.

Harvest Vegetable Bread

Cook Time:
80 Minutes
Difficulty:
Medium
Serves Up To:
10 Servings

Nutrition Information

Total Fat
10g
Total Carbohydrates
36g
Cholesterol
25mg
Sodium
500mg
Potassium
191mg
Dietary Fiber
2g
Sugars
1g
Protein
8g

Ingredients

  • 1 cup prepared mashed potatoes
  • 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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