Trusted Brands: and Tips Recipe − Harvest Vegetable Bread

Garden fresh zucchini, sun-dried tomatoes, and potatoes combine to make the perfect savory quick bread.

Ingredients

• 1 cup mashed potatoes
• ¾ cup Almond Breeze Original Unsweetened almondmilk
• ⅓ cup vegetable oil
• 1 egg
• ¾ cup shredded zucchini
• ⅓ cup minced sun-dried tomato (preferably smoked)
• ⅓ cup sliced green onion tops
• 3 ½ cups flour, plus extra for kneading
• 1 ½ tablespoons baking powder
• ½ teaspoon salt
• ½ cup shredded parmesan cheese

Cooking Directions

1. Preheat oven to 375 degrees 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.