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Zucchini Milk

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This zucchini milk can be used instead of milk in bread, biscuits, meat loaf, quiches, and many desserts (such as bread puddings). It is great for people allergic to milk, but also good, healthy and fat free for others. — Becky

Ingredients

  • 10oz/2 sm. zucchini

Preparation

Peel zucchini; remove seeds if they are large. Cut in 1-inch chunks and blend in blender or food processor until thick, white liquid forms. Makes approximately 1 cup.

Notes

You can make this ahead and freeze in 1 cup or 1/2 cup amounts in zip-lock bags.

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