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Recipe Name: A "what To Do With All Those Zucchini" Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 6

1 Cup(s) Honey
1 Cup(s) Maple syrup
3/4 Cup(s) Oil
3 Cup(s) Zucchini milk
1 Cup(s) Chopped walnuts
1 Cup(s) Chopped dates
1 Teaspoon(s) Sea salt
1 Teaspoon(s) Cinnamon
1 Teaspoon(s) Ground cloves
4 Teaspoon(s) Baking soda
2 Cup(s) Unbleached white flour
2 To 2-1/2 cups whole wheat
1/2 Cup(s) 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

Nutrition (calculated from recipe ingredients)
Calories: 1328
Calories From Fat: 369
Total Fat: 42.5g
Cholesterol: 0mg
Sodium: 1081.5mg
Potassium: 668.3mg
Carbohydrates: 223.6g
Fiber: 9.4g
Sugar: 101.8g
Protein: 21.2g

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