Summertime, and zucchini is everywhere. Has your garden given you more zucchini 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.
Note that while this recipe isn’t specifically vegan, you could use it in a variety of different baked goods recipes that you want to vegan-ize.
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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