1 cup honey
1 cup maple syrup
3/4 cup oil
3 cup zucchini milk
1 cup chopped walnuts
1 cup chopped dates
1 tsp sea salt
1 tsp cinnamon
1 tsp ground cloves
4 tsp baking soda
2 cup unbleached white flour
2 to 2-1/2 cups whole wheat flour
1/2 cup 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.
From: Buffalo Mountain Food Co-op Cookbook Shared By: Pat Stockett
Servings: 6 servings
A "What To Do With All Those Zucchini" Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable; Zucchini
The History of Recipes
Academics have traced the existence of recipes far back into distant history, at least as far as the Egyptians, and maybe even further. In practice though, in the main part, these early records were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Progressing into The time of the romans 25BC a roman called Apicius created some scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into starters, main course and desserts, something that is very familiar to us today. Additionally, he informs us how the Roman chefs used a good variety of spices and herbs, including a few that will be familiar to modern cooks for example basil, rue and dill. As our culinary historical trip moves to more modern times we find two interesting books from the 1300s ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that appears on menues today, but rather accounts of the types of meals on the menues of the rich and powerful of that period. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices such as basil and coriander. The introduction of these new tastes was responsible for an increase in books on cooking, some of which still exist in private libraries. Over the next few centuries, the powerful and rich competed with each other to serve the best banquets, and as a consequence, chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and publishing recipes common in their social group. By the arrival of the twentieth century, cookbooks are in high demand, due to more people being able to read, leisure time and being a little richer. The introduction of television gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this A _What To Do With All Those Zucchini_ Bread recipe.
