A "What To Do With All Those Zucchini" Bread Recipe Recipe

Name: A "What To Do With All Those Zucchini" Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Honey; 1 c. Maple syrup; 3/4 c. Oil; 3 c. Zucchini lowfat milk; 1 c. Minced walnuts; 1 c. Minced dates; 1 tsp Sea salt; 1 tsp Cinnamon; 1 tsp Grnd cloves; 4 tsp Baking soda; 2 c. Unbleached white flour; 2 x To 2-1/2 c. whole wheat flour; 1/2 c. Wheat germ

Servings: persons

1 c. Honey
1 c. Maple syrup
3/4 c. Oil
3 c. Zucchini lowfat milk
1 c. Minced walnuts
1 c. Minced dates
1 tsp Sea salt
1 tsp Cinnamon
1 tsp Grnd cloves
4 tsp Baking soda
2 c. Unbleached white flour
2 x To 2-1/2 c. whole wheat flour
1/2 c. Wheat germ

1
To make zucchini lowfat milk, chop up into small pcs, peel zucchini, but do not remove seeds.
2
Put in blender a bit at a time to liquefy.
3
Preheat oven to 350F.
4
Combine honey, maple syrup, oil, zucchini lowfat milk, dates, walnuts, salt, cinnamon, cloves and soda in a large bowl.
5
Mix well.
6
Stir in remaining ingredients.
7
Spoon the mix into 3 well oiled loaf tins and bake one hour or possibly till done.
8
Cold in pan 20 min before turning onto a rack.

1769

kcal

Calories

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. Honey, 1 c. Maple syrup, 3/4 c. Oil, 3 c. Zucchini lowfat milk, and more.

Yes, A "What To Do With All Those Zucchini" Bread Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

A "What To Do With All Those Zucchini" Bread Recipe

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