Recipe: How to Make Zucchini Milk and Zucchini Sauce

I used to have the cookbook you wrote of, but it is among several hundred that I sold last year (trying to downsize!). However, I have a small Zucchini cookbook - ZUCCHINI LOVERS COOKBOOK and it has 2 recipes that you might be able to use.

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HOW TO MAKE ZUCCHINI MILK:

Peel zucchini, but do not remove seeds or pulp. Cut into chunks about 1" in size and put in blender, filling about 1/4 or less.

Switch to liquefy and let run until it becomes a liquid.

Measure liquid for recipe.

Can be frozen for later use if desired.

RECIPE & zucchii milk idea by Mary Marvin, Partvill,e NY - reprinted by permission of Organic Gardening and Farming Magazine.

It gave a Bread pudding recipe that called for 2 cups of this Zucchini Milk; also bran muffins, date muffins lemon pie, basic yeast dough.

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ZUCCHINI SAUCE:

Peel 3 cups zucchini. Chop up in saucepan with 1/2 cup apple juice and dash salt. Cook until tender.

Drain well and mash.

Makes 1 cup zucchini sauce (freezes well).

She gives recipes for using in pumpkin pancakes,severak cakes, orange bars, several other cookies, quick bread.

This book is by Addy Gonshorowski - printed in 1976 and reprinted 1979.

I THINK I may have made one or two items out of her book years but another zucchini book (still unpacked) was more of a favorite. Hope this might help you a bit with all that zucchini you're expecting.

I do remember using something similar to the zuccini milk - and freezing it in 1 cup amounts. When my kids were little I would use it in things like chocolate cake, etc. ....