| Recipe: | A "What To Do with All Those Zucchini" Bread |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 6 |
| Difficulty: | N/A |
| Ingredients: | 1 cup(s) honey
1 cup(s) maple syrup
3/4 cup(s) oil
3 cup(s) zucchini milk
1 cup(s) Chopped walnuts
1 cup(s) Chopped dates
1 tsp Sea salt
1 tsp cinnamon
1 tsp Ground cloves
4 tsp baking soda
2 cup(s) Unbleached white flour
1/2 cup(s) wheat germ
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| Directions: | 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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