Rhubarb Zucchini Bread
Rhubarb Zucchini Bread is a delicious sweet & tart quick bread that takes less than 10 minutes to get in the oven! This super moist bread has a touch of fall flavors with cinnamon and nutmeg as well.
Ingredients
- 2 large eggs
- 1 cup sugar
- 1/2 cup canola oil
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp Saigon Cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1.5 cups zucchini grated, 1 medium
- 1 cup rhubarb diced
- 2-3 tbsp flour
Instructions
- Preheat oven to 350º
- In a large bowl, beat eggs and sugar on high for 20-30 seconds with hand mixer. Add oil and vanilla and mix on high for 20 seconds.2 large eggs, 1 cup sugar, 1/2 cup canola oil, 1 tsp vanilla
- Add remaining dry ingredients (1 cup flour (reserve extra tbsp), baking soda, baking powder, cinnamon, nutmeg & salt) and mix on low.1 cup flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 2 tsp Saigon Cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt
- Toss diced rhubarb in 2-3 tbsp flour – this prevents them from sinking in the batter1 cup rhubarb, 2-3 tbsp flour
- Stir in grated zucchini with spatula and then delicately fold in 3/4 cup of the rhubarb1.5 cups zucchini
- Spray loaf pan with nonstick spray and line with parchment paper. Make the parchment a sleeve so it is sticking out of the pan on the long sides. Grease the ends well so it will still lift out easily.
- Pour batter into prepared pan. Take remaining 1/4 cup rhubarb and place on top. Be sure they are heavily coated in flour.
- Bake at 350º for 40-50 minutes depending on the size of your pan. I doubled this recipe and made two loaves. The smaller disposable pan took 40 minutes and the larger metal pan took 50 minutes. Check doneness with a toothpick inserted into the center of the bread - if it comes out clean - it's ready to come out of the oven.
- Remove from oven and let cool in pan for 30 minutes before you remove from pan. While the bread is cooked through - it needs more time to set up completely. If you try and take it out now - it will fall apart.
- Run a knife along the ends of the pan. Then using parchment paper, lift bread out of pan and cool on wire rack for another couple of hours.
- Serve slices while warm with a little butter if you'd like. Be sure to refrigerate leftovers.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1sliceCalories: 312kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 47mgSodium: 261mgPotassium: 144mgFiber: 1gSugar: 26gVitamin A: 131IUVitamin C: 5mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!