Zucchini Milk
from The Allergy Self Help Cookbook by Marjorie Hurt Jones
Zucchini milk is a versatile liquid that’s ideal for making bread, cakes, and cream soups. Make the milk when zucchini are in season and freeze it in one-cup containers. For a pale, off-white milk, peel the zucchini thickly (or double peel). Unpeeled zucchini will result in green milk.
You will need 2-1/2 pounds firm zucchini, peeled and cut into chunks.
Place enough zucchini in a blender to fill it about one-quarter full. Process to a thick, smooth liquid. Pour into a large saucepan. Repeat until all the zucchini is pureed and in the saucepan. Bring to a boil over medium-high heat and cook for one minute. Cool briefly and pour into one-cup jars. Store in the refrigerator for up to one week or in the freezer for up to one year.
