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
We can trace the history of written recipes back into distant history, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these old cook books were just simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to historians are a few clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and afters, a very modern way of dining. This early Roman chef tells us how the ancient cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as basil, fennel and dill. Later on, there are a couple of interesting books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books have no connection with the curry that we all know today, but instead recipes for the types of food on the tables of the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices like basil and coriander. These new spices and herbs caused an explosion in manuscripts on cooking, most of which are kept safe in private collections. The introduction of the TV brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this A _What To Do With All Those Zucchini_ Bread recipe.
