A "what To Do With All Those Zucchini" Bread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Honey,
1 cup: Maple syrup,
3/4 cup: Oil,
3 cup: Zucchini milk,
1 cup: Chopped walnuts,
1 cup: Chopped dates,
1 tsp: Sea salt,
1 tsp: Cinnamon,
1 tsp: Ground cloves,
4 tsp: Baking soda,
2 cup: Unbleached white flour,
2: To 2-1/2 cups whole wheat flour,
1/2 cup: Wheat germ,
Directions:
To make zucchini milk, chop up into small pieces, peel zucchini, but
dont 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
Source from luhu.jp
dont 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
Source from luhu.jp
Tags
: breads