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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.


  • 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.

  • 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.

  • 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.

  • 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 🙁

  • 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,

  • 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.

  • 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,

  • 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%.

  • 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,

  • 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.

  • 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,

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

  • 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.

  • 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.

  • 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.

  • 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.

  • I had just heard about zucchini milk this week from a friend! Great way to use zucchini’s up each year. However, we are wondering if you can can it in pint jars? Does the process hurt the milk? How long would a person water bath it for? Inquiring minds NEED to know!

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