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Recipe

Zucchini Milk

Surprisingly tasty, nutritious, and this vegetable milk can be used fresh on cereal or in baking.

Necessary Tools

Ingredients

  • Fine mesh sieve (Gold coffee filter works the best) or cheesecloth
  • Blender
  • Glass container with lid

Ingredients

Ingredients

  • 1 cup cubed fresh zucchini, peeled if desired
  • 1 cup water

Method

  1. Wash zucchini; peel if desired; chop into 1/2" cubes.
  2. Place zucchini into blender; add water; process at least 1 minute.
  3. Pour mixture through fine mesh sieve (Gold coffee filter works the best) or cheesecloth; press or squeeze all liquid from pulp; reserve pulp for baking.
  4. Pour zucchini milk into glass storage container; place on lid; shake vigorously.

Refrigerate zucchini milk in covered glass container up to 3 days; shake vigorously before using. Use as milk. Servings: 1 cup strained, 2 cups unstrained. Prep Time: 5 minutes.

Note

Add agave nectar, pure vanilla extract, and sea salt, to taste.

Zucchini pulp can be used as an egg replacer; use 1/4 cup zucchini pulp for each egg.

Calcium powder and powdered multi-vitamins can be added as needed for nutrition.

Fat can be added to aide in emulsification: add 2 teaspoons pure olive oil, or coconut oil, or Barleans® Flax Swirl of choice (contains soy), or palm oil, prior to refrigeration.