Zucchini ‘Milk’ Recipe

By Liane Mace
Published on June 13, 2012
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PHOTO: FOTOLIA/ATOSS
Have an abundance of zucchini? Preserve it by puréeing and freezing it for later use as a nutritious addition to many recipes.

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:

Zucchini Buns

Ingredients:

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
1 egg

Instructions:

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.

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