Zucchini Week- day 2

Today’s recipe came from the 1982 July/August issue of the Puget Power Gazette. It’s definitely the best thing I ever found in my power bill envelope.




“Milk” made from pureed zucchini, adds moisture to this delicious and nutritious bread.

4 cups whole-wheat flour

4-5 cups all-purpose flour

2 pkg. active dry yeast

¾ cup brown sugar

1 Tablespoon salt

¾ cup wheat germ

1 ½ cups zucchini milk*

½ cup water

¾ cup butter

4 eggs


In a large mixing bowl, combine 3 cups flour, yeast, sugar, salt, & wheat germ, mix well. In a saucepan heat the zucchini milk, water, and butter just until warm. Add with eggs to the flour mixture, blend at low speed, beat at medium speed. By hand, gradually stir in enough flour to make firm dough. Knead on floured surface until smooth, 5-8 minutes. Place in greased bowl, turn grease to top. Cover and let rise in warm place until doubled, 1 1/2 hours. Punch dough down Divide in half. Shape into 2 loaves. Place in well greased 8½ x 4½ ” pans. Cover, let rise in warm place until double, 45 minutes. Bake 375 degrees, 25-03 minutes until golden brown. Remove from pans, cool Yield 3 loaves.


* Zucchini milk: In blender or food processor, puree 2-3 zucchini until smooth. May be frozen.


Why, You may be asking,  is my bread dough in the dishwasher?

Just before making yeast bread I run a load of dishes, quickly unload the dishwasher and put my dough in the warm steamy dishwasher to rise.

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1 Response to Zucchini Week- day 2

  1. I’ve read about making and freezing zucchini milk. This seems to be a great way to both use up loads of zucchini and meet the dietary challenges of someone who can’t have dairy. The recipe looks quite good.

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