Harvest Vegetable Bread Recipe

Name: Harvest Vegetable Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

980

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup mashed potatoes, 3/4 cup Almond Breeze Original Unsweetened almondmilk, 1/3 cup vegetable oil, 1 egg, and more.

Yes, Harvest Vegetable Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harvest Vegetable Bread

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