What To Do With All That Zucchini Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Home cookin | 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 |
| To make zucchini milk | ||
| Chop up into | ||
| Pieces, peel zucchini but | ||
| Don't remove seeds. Put | ||
| In blender | ||
| A bit at a time to liquefy. |
INSTRUCTIONS
Preheat oven to 350°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. Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1341
Calories From Fat: 371
Total Fat: 42.9g
Cholesterol: 0mg
Sodium: 1199.6mg
Potassium: 779mg
Carbohydrates: 225.4g
Fiber: 10.7g
Sugar: 101.9g
Protein: 22.7g