A What To Do With All Those Zucchini Bread Recipe

• 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.

honey, maple syrup, oil, zucchini, walnuts, dates, salt, cinnamon, cloves, baking soda, flour, whole wheat flour, germ

Taken from cookeatshare.com/recipes/a-what-to-do-with-all-those-zucchini-bread-62083 (may not work)