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A "What To Do with All Those Zucchini" Bread

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  • 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 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