Harvest Vegetable Bread Popular Recipes

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Harvest Vegetable Bread

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

Ingredients :

• 1 cup mashed potatoes
• 3/4 cup Almond Breeze Original Unsweetened 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

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H20M

• Preheat oven to 375 degrees 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.

Notes :

• Nutritional analysis per serving: Calories 270 Total Fat 10g Cholesterol 25mg Sodium 500mg Potassium 191mg Total Carbohydrate 36g Dietary Fiber 2g Sugars 1g Protein 8g

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