A "What To Do with All Those Zucchini" 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 flour
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 350 degrees 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.

A "What To Do with All Those Zucchini" Bread printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.