A "what To Do With All Those Zucchini" Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Breads | 6 | Servings | |
INGREDIENTS
| 1 | c | Honey |
| 1 | c | Maple syrup |
| 3/4 | c | Oil |
| 3 | c | Zucchini milk |
| 1 | c | Chopped walnuts |
| 1 | c | Chopped dates |
| 1 | t | Sea salt |
| 1 | t | Cinnamon |
| 1 | t | Ground cloves |
| 4 | t | Baking soda |
| 2 | c | Unbleached white flour |
| 2 | To 2-1/2 cups whole wheat | |
| flour | ||
| 1/2 | c | Wheat germ |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1328
Calories From Fat: 369
Total Fat: 42.5g
Cholesterol: 0mg
Sodium: 1081.5mg
Potassium: 668.3mg
Carbohydrates: 223.6g
Fiber: 9.4g
Sugar: 101.8g
Protein: 21.2g