Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients: 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 Cup(s) whole wheat flour 1/2 Cup(s) Wheat germ |
Directions: 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.
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