| 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 | 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 |
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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