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Zucchini Milk (Is Really A Thing)

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Summertime, and zucchini is everywhere. Has your garden given you zucchini more than you know what to do with? Here’s an idea that sounds a little crazy, but it’s a real thing: Make zucchini milk. Yes, you can puree your zucchini to make a milky substance that is a great dairy-free substitute for milk in many recipes.

We came across this idea when our mom mentioned it in an offhanded way as something a friend of hers used to do. Mom!?! How can you keep information like this from us for so long?! Here’s how it works: All you have to do is peel the zucchini (this part is optional too, but we peeled it to keep the puree a nice light color) and whirl it around in the food processor. It will take a few minutes to liquefy, so you have to be patient as it goes from shredded zucchini, to pulp, to something closer to a liquid. We found that two average-sized zucchini made about one cup of milk.

Although it can be used as a milk substitute, it is definitely thicker than regular milk – and the thickness may vary depending on how watery your zucchini is – so the recipe substitutions are not an exact science. But in general you can use it as a milk substitute for baked goods like quick breads, muffins, and pancakes. If you’re willing to be a little patient and do some taste-testing here and there, you’ll be glad you made the effort. Plus, it freezes well, so you can save a few cups for mid-winter when you’re looking for a reminder of summer.

What did we do with our zucchini milk? We made some super-summery peach pancakes that were very moist and — even better for the kids at least — had no vegetable aftertaste.

Peach/Zucchini Pancakes

1 cup whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 T. organic palm sugar

1 cup zucchini milk

1 egg

2 T. water (an additional tablespoon may be needed depending on the thickness of your zucchini milk)

3 T. vegetable oil

1 cup finely chopped peaches

In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar; then set aside.

Meanwhile, in a small bowl, whisk together the zucchini milk, egg, water, and oil. Add the wet mixture slowly to the dry mixture and stir carefully just to combine. Add the peaches and again stir just to combine.

Heat a griddle or pan to medium-high heat and drop the batter by tablespoonfuls onto the griddle. Cook for 2 to 3 minutes on each side. Serve immediately. Yield: 10 medium pancakes.

Have you ever made zucchini milk before? If so, let us know in the comments (and tell us how you used it!).

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8 Responses to Zucchini Milk (Is Really A Thing)

  1. Dorothy at Shockingly Delicious August 17, 2013 at 12:02 pm #

    Hmmmm….at first I thought you were going to puverize it and then drain the liquid to use as the milk, but really you are using the whole veg (sans skins) and pureeing it to a homogenized form. Smart! Gonna try it!

    • Jeanne August 17, 2013 at 1:21 pm #

      Thanks! You have to keep pulverizing until it really liquefies!

  2. Bloggerdad August 18, 2013 at 8:08 am #

    Too much zucchini? This is to remind you of your grandmother’s old joke about a close-knit little community in rural Maine. Nobody ever bothered to lock their cars at night—except during August. If you left your car unlocked during August, you’d find it filled with zucchini in the morning.

    • Jeanne August 18, 2013 at 8:46 am #

      LOL! More milk for everyone!

  3. Valentina August 18, 2013 at 2:23 pm #

    Jeanne, this is SO COOL! I’ve never heard of it and will definitely try it in all sorts of baked goods! I bet it’s so good in these pancakes, too. 😀

    • Jeanne August 18, 2013 at 7:00 pm #

      Thanks, Valentina! I can’t believe my mom mever mentioned this before! : )

  4. Ashley Bee (Quarter Life Crisis Cuisine) August 20, 2013 at 7:33 am #

    I never thought of using veggies as milk, very cool!

    • Jeanne August 20, 2013 at 8:24 am #

      I know, crazy, right? Thanks for stopping by, Ashley!

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