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Print this Recipe    Zucchini 15

Zucchini Bread
Yield: 6 Servings

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 zucchini up into small pieces, peel,
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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