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Zucchini Milk - A Milk Substitute

Nice to have on hand.

I had planned to make bread this morning and had put most of the ingredients in the bowl, only to find that I had no milk.  Fortunately, I had several packages of frozen zucchini milk remaining in the freezer.  I like to go into winter with at least 6 packages just for such occasions as this morning when I’m in the middle of baking and find I have no milk.

Zucchini milk can be substituted for milk orheavy cream in yeast breads, biscuits, cakes, muffins, and pancakes.  There are recipes on the net using zucchini milk in puddings, pie fillings, soups and casseroles.

The milk is easy to make:
Peel zucchini.  (You don’t have to, but I don’t like all that green in the “milk”.)
Remove seeds if they are large.
Cut into small chunks.
Put in blender or food processor.

Freeze in the amounts you think you will use.  I freeze in packages of 1 1/2 cups or 3 cups since that is the amount of milk I use in bread.

Zucchini can also be dried and added to soups and sauces during the winter.

If you raise zucchini this summer, make a mental note to freeze some zucchini milk this year. Then when you get caught short on milk — no problem — you can reach for the substitute.

24 comments to Zucchini Milk – A Milk Substitute

  • Ann

    This sounds much easier than making soy milk. I’ll have to give it a try.

  • Theresa

    It is easier Ann. Also, I find that it will make certain things more moist than milk —- like my bread the other day.
    It will give you a break from soy milk but I’d still want to use soy milk for certain things.

  • Sandra

    Can the zuke milk be used to make yogurt? Thanks.

  • Theresa

    I don’t know Sandra. I’ve never made yogurt. In spite of that, I’d be interested in knowing the answer if you find out.

  • Erin

    I’ve been making zucchini milk this summer after reading your post, and I have to say that it is amazing! It tastes great in tea, and I use it all the time in my smoothies. It’s a great way to get additional fibre and vitamins, and has a nice, light taste.

  • Theresa

    Thanks for the input Erin. Glad you are enjoying it.

  • Mary Fisher

    I wanted to know about zucchini milk too, I’ll try it. There’s always a glut of courgettes isn’t there!

    I rarely use milk in bread though, unless I want a particularly rich one for a special occasion. And soy ‘milk’ must be the invention of S*t*n 🙁

  • Betty Dotson

    Theresa, I seem to be continually thanking you for yet another topic you’ve covered that helped me so much!

    I originally read this post shortly after I first found your Blog & made a mental note to try it.

    Then I got very ill with multiple, various, unexplainable, symptoms. I managed some days to drag to work & back home to bed & that is all I did for almost a year until I finally was diagnosed with Rocky Mountain spotted Fever. One of the problems caused by the RMSF is that I now am highly allergic to beef, including cows milk. The allergy specialist advised me to not eat any meat from any 4 legged animal, {furnishing research to back up this advice}. That also includes the milk from these animals.

    I haven’t been able to drink soy milk for years, had an allergic reaction to almond milk I made & just can’t stomach any more coconut milk in my coffee. I will be making some fresh zucchini milk first thing in the morning to try in coffee AND tea!

    With another BIG thank you,

  • Theresa

    That will be an interesting test Betty. It doesn’t sound appealing to me at all, but I’ll be anxious to hear what you think.

  • Betty Dotson

    I’m sorry it has taken me so long to get back to you. I seem to forget a lot.

    I made the zucchini milk and tried it in my coffee and I’m not a fan.
    I will try it again, but for now I’m in the process of freezing a lot of it for baking and to use in my vitamin shakes every morning. As prices keep going up on dairy products and as my allergy to milk is very bad, this recipe is a life-saver for me.
    Thanks so much,

  • Theresa

    Betty, I’m not surprised about it not being good in coffee. You might give almond milk (make your own – not purchased) a try. It’ll be better, but still may not make the grade 100%.

  • Betty Dotson

    Thanks Theresa. I tried making almond milk with organic almonds from the health food store and had an allergic reaction to it. Bummer.
    I forgot to ask if you had a recipe for bread that didn’t use yeast. I’m allergic to that too, and even the odor of it being used to make bread gives me a splitting headache! I’m going to try biscuits with the zucchini milk instead of buttermilk. Wish me luck.
    Thanks for your help,

  • Theresa

    Betty you can use oatmeal milk for biscuits which would probably give you a lighter biscuit. Just soak a cup of rolled oats in about 3 cups of distilled water (or pure water) for at least 3 or 4 hours. Overnight is better. Strain and use the milk for baking. I use it all the time. I cheat and add more water than what most folks do, but it works good.
    I don’t recommend the oatmeal milk in tea or coffee. Yuk!

    Regarding yeast: If you are not using an organic yeast you getting yeast that is made from Genetically Modified stuff. (GMO) (That could be where your problem is coming from.)

    If you don’t want to use purchased yeast at all you can make a starter by mixing 1/2 cup of flour with 1/2 cup of distilled water (pure water). Cover and let sit at room temperature overnight. Next day throw away half and add another 1/2 cup flour and 1/2 cup water. It should be activated by the third day. (Sometimes it activates for me by the second day.) It will be twice the size as it was and with little bubbles showing. This kind of mixture is much more healthy and what was used for centuries before the yeast like one buys today.

  • Betty Dotson

    Thank you so much, Theresa!
    I found out I was allergic to yeast at least 25 years ago. I can eat ‘old’ (store bought)bread that has been made a while so the yeast has dissipated, But I don’t dare eat fresh yeast rolls or fresh bread/pizza dough, etc. I also make sure I’m not around when it is being made. I have to do the same when onions are being chopped.
    But I will certainly use the oat milk for biscuits and try the starter.
    I’ve been wanting to get away from store bought bread for a long time but didn’t know how with my allergies, so you have no idea how happy I am to learn this!

    Thanks again,

  • tara

    I clicked the link for drying zucchini, but it didnt take me anywhere. How do I do this? Just use my dehydrator? How dry??

  • Theresa

    Tara, there is no “link” for drying zucchini. I’ve never dried zucchini, but I would use my dehydrator if I did. I don’t know much about dehydrating stuff. Sorry.

  • Aline

    My zucchini milk is thick. Is that typical? Should I add water? Any help would be appreciated. I am inundated with them this year and really like the idea of making milk. Thank you.

  • Theresa

    Aline – zucchini milk made in my blender is usually thick.
    There is really no right or wrong. I’m thinking of juicing a couple that I just picked since I have to juice carrots for my husband each day. That end result will be thin, but still good for use in my bread.

    Regarding adding water: Don’t add water just to thin the zucchini milk. Not necessary at all.

    However, if you had 1 1/4 cups of zucchini milk and you need 1 1/2 cups, I might add 1/4 cup water to make the right amount of liquid.

  • Linda

    I read about zucchini milk in a magazine back in the 70’s. Had forgotten about it until I was visiting at a local farmer’s market and there was a lot of zucchini there. Will put some in the freezer tomorrow. Then I decided to look and see what I could find on the internet and found your website.

  • Theresa

    Welcome to TMG Linda. Hope the post was helpful to you.

  • June McAuliffe

    Theresa, thank you so much for this recipe all these years ago!!

    My nephew Samuel recently discovered he was diabetic.

    He didn’t want to substitute zucchini milk as an ingredient in his favorite biscuits. He loves whipped cream and I am desperate for a replacement that will help him with his condition. Do you think he will notice if I took a whisk to zucchini milk to make my whipped cream?

    Thanks again for all you do,
    June McAuliffe

  • Theresa

    Hi June,
    I’m not sure if your nephew would notice the difference or not.
    I’ve found that there are so many recipes that call for milk that don’t need milk.
    If I’m having company and want to make biscuits (or rolls), I’ll use almond milk (I make my own) and it really makes them wonderful.
    When I’m by myself and make biscuits (or rolls) I sometimes use oatmeal milk or just plain water.
    They’re still delicious tasting to me. But maybe a bit more delicious with the almond milk.
    If I had zucchini milk I would definitely use that. It gives a good flavor.
    Hope this helps.

  • June McAuliffe


    I tried to serve the zucchini milk biscuits with the whipped zucchini cream on the side, and Samuel noticed the seeds! The whipped cream was also on the runny side and would not hold stiff peaks. Your help would be greatly appreciated.



  • Theresa

    June, I’m not sure I’m understanding correctly what you are saying.
    Zucchini milk can’t be whipped like whipped cream to form stiff peaks.
    Also, as I stated in the post, before you make zucchini milk take the seeds out.

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