It's that time of year.....every year we are blessed with an over abundance of zucchini and cucumbers. We are almost to that time....we are picking about 1 zucchini a day and our first cuke should be ready tomorrow. 2 years ago we picked 18-20 cukes a DAY for a week. So I am on my annual search for recipes. Something new, so we don't only eat plain raw veggies and quick breads. Last night I tried this recipe. It turned out really good.

Zucchini-Garlic Bread 

½ cup non-fat evaporated milk

½ cup water (or just 1 cup skim milk instead of the evaporated milk and water)

½ cup butter

2-4 T honey

3 cups flour- divided

I pkt (2  ¼ tsp) quick rise yeast

1 tsp salt

1 cup grated zuccinni

2 cloves garlic, pressed or minced

1 T chopped herbs (rosemary, basil, thyme, parsley, oregano, sage, dill…)

Mix milk, water, butter and honey in a glass bowl and microwave until melted. About 120 degrees.

Mix 1 cup flour, salt and yeast in a bowl and add to the warm liquid. Beat well

Thoroughly mix remaining 2 cups flour, garlic, zucchini and herbs. Add the yeast mixture and mix.

Turn out on to a floured surface (or use a dough hook) knead for 5-10 min, adding flour as needed.

Allow the dough to rest, covered, for 10-15 min.

Punch and knead a bit then spread on a pizza pan or large cookie sheet. Grease your hands with 1 tsp of olive oil and spread the dough evenly over the pan.

Cover and rest for another 10-15 minutes.

Preheat oven to 325 F, prick a dozen time or so with a toothpick

Bake 20-30 minutes, until golden brown.

I used fresh rosemary, sage and oregano from our garden....next time I will use more than I did. I think this would make a wonderful pizza crust too. So next time I may do that....use 1/2 for pizza and maybe make the other into a loaf instead of focaccia style.