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.