Zucchini Rhubarb bread

Submitted by jimwcoleman
  • Photo of zucchini rhubarb bread
    Photo of zucchini rhubarb bread

    Photo of zucchini rhubarb bread

2 cups of sliced rhubarb
2 cups shredded zucchini
2 tbsp orange juice
2 cups sugar
3 cups flour
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp salt
1/2 tsp baking powder
2 tsp baking soda
3 large eggs
1 cup oil
2 tsp vanilla
1 cup chopped nuts

Preheat oven to 350 degrees.

In a large pan, add the rhubarb, orange juice and 2 tablesppons of sugar. Heat until boiling, then simmer uncovered for a few minutes, allowing the rhubarb to become tender.

Using an electric mixer, beat eggs until blended. Add oil, vanilla and the rest of the sugar. beating until thick and foamy. Drain the rhubarb and then add to to the batter along with zucchini. Mix well.

In another bowl, mix the flour, soda, nutmeg, cinnamon, salt, baking powder and nuts. Stir into batter until thick and moist. Spoon batter into 2 greased, dusted 5 x 9 inch loaf pans. Bake at 350 degrees for roughly 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in bread pans for 15 minutes, then turn out on a rack to cool completely. Makes 2 loaves.

Recipe credit
Combined from a variety of sources

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