Here is one of my family’s favorite ways to use excess zucchini: zucchini milk. I purée peeled zucchini in a blender, then freeze this “milk” in 1-cup portions for the following recipe:
3 1/2 cups flour, divided (I use half whole-wheat and half white)
1 envelope (2 1/4 tsp) quick-rise yeast
1/4 cup sugar
1 tsp salt
1 cup zucchini milk
1/4 cup water
1/4 cup oil or butter
Combine 1 1/2 cups flour with the yeast, sugar and salt, and mix well. In a saucepan, heat the zucchini milk, water and oil until warm (120 to 130 degrees Fahrenheit). Combine with the flour mixture. Mix in the egg. Blend with a mixer at low speed until moistened, then beat 3 minutes at medium speed. Gradually stir in the remaining flour to make a soft dough. Cover and let rise in a warm place until doubled. Grease four 8-inch layer cake pans.
Punch down the dough and divide into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball and divide the balls among the pans. Cover and let rise until doubled. Bake at 375 degrees for 20 to 25 minutes, until golden brown. Remove from pans and let cool. Makes 24 buns.
Walton, West Virginia
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