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A "what To Do With All Those Zucchini" Breadbreads 1 cup honey 1 cup maple syrup 3/4 cup oil 3 cup zucchini milk 1 cup chopped walnuts 1 cup chopped dates 1 teaspoon sea salt 1 teaspoon cinnamon 1 teaspoon ground cloves 4 teaspoon baking soda 2 cup unbleached white flour 2 to 2-1/2 cups whole wheat flour 1/2 cup 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
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