A \"what to do with all those zucchini\" bread

Yield: 6 Servings

Measure Ingredient
1 cup Honey
1 cup Maple syrup
¾ cup Oil
3 cups Zucchini milk
1 cup Chopped walnuts
1 cup Chopped dates
1 teaspoon Sea salt
1 teaspoon Cinnamon
1 teaspoon Ground cloves
4 teaspoons Baking soda
2 cups Unbleached white flour
2 \N To 2-1/2 cups whole wheat flour
½ cup Wheat germ

To make zucchini milk, chop up into small pieces, peel zucchini, but don't remove seeds. Put in blender a bit at a time to liquefy.

Preheat oven to 350F. Combine honey, maple syrup, oil, zucchini milk, dates, walnuts, salt, cinnamon, cloves and soda in a large bowl. Mix well. Stir in remaining ingredients.

Spoon the mixture into 3 well oiled loaf tins and bake one hour or until done. Cool in pan 20 minutes before turning onto a rack.

From: Buffalo Mountain Food Co-op Cookbook Shared By: Pat Stockett

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