What to do with all that zucchini bread
6 servings
Ingredients
| Quantity | 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 | 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. | ||
Directions
Preheat oven to 350°F.
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.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 17, 1998