Ingredients
10
10 servings
- •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
Instructions
- 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.
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