A "What To Do with All Those Zucchini" Bread

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Title: A "What To Do with All Those Zucchini" Bread
Yield: 6 Servings
Categories: Bread


1 c Honey
1 c Maple syrup
3/4 c Oil
3 c Zucchini milk
1 c Chopped walnuts
1 c Chopped dates
1 ts Sea salt
1 ts Cinnamon
1 ts Ground cloves
4 ts Baking soda
2 c Unbleached white flour
2 To 2-1/2 cups whole wheat
1/2 c 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini