Harvest Vegetable Bread - cooking recipe

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

Preparation

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.