Harvest Vegetable Bread

• 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.

potatoes, almondmilk, vegetable oil, egg, zucchini, tomato, flour, baking powder, salt, parmesan cheese

Taken from www.allrecipes.com/recipe/264723/harvest-vegetable-bread/ (may not work)