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| Home -> [Bakery, Breads, Pastry, Vegetables, Zucchini] -> [A what to do with all those zucchini bread Recipe] |
A what to do with all those zucchini bread
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Bakery, Breads, Pastry, Vegetables, Zucchini |
Rating: |
0 |
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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-?cups whole wheat | | | -flour | | 1/2
| cup | Wheat germ |
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Procedures:
| 1 | To make zucchini milk, chop up into small pieces, peel zucchini, but don't remove seeds. | | 2 | Put in blender a bit at a time to liquefy. | | 3 | Preheat oven to 350°F. | | 4 | Combine honey, maple syrup, oil, zucchini milk, dates, walnuts, salt, cinnamon, cloves and soda in a large bowl. | | 5 | Mix well. | | 6 | Stir in remaining ingredients. | | 7 | Spoon the mixture into 3 well oiled loaf tins and bake one hour or until done. | | 8 | Cool in pan 20 minutes before turning onto a rack |
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