Why You’ll Love This Recipe

This Rhubarb Zucchini Bread is incredibly moist, tender, and bursting with flavor. The combination of rhubarb and zucchini creates a wonderfully balanced taste that’s slightly sweet with a refreshing tang. It’s also an easy way to sneak in some extra veggies into your diet while indulging in a delicious treat. Plus, it’s a fantastic way to use up fresh seasonal produce. Whether you're serving it to guests or enjoying a slice with your morning coffee, you’ll love how versatile and satisfying this bread is.

Ingredients

• 1 ½ cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ cup unsalted butter, softened

• ¼ cup vegetable oil

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup grated zucchini (excess moisture squeezed out)

• 1 cup diced rhubarb (fresh or frozen)

• ½ cup chopped walnuts or pecans (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, beat together the softened butter, vegetable oil, and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

5. Fold in the grated zucchini, diced rhubarb, and nuts (if using), making sure everything is evenly distributed.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 60–70 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the bread is browning too quickly, cover it with foil during the last 15 minutes of baking.

8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 15 minutes

• Cook Time: 60-70 minutes

• Total Time: 1 hour 15 minutes to 1 hour 25 minutes

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

• Dairy-Free: Replace the butter with a non-dairy butter alternative and ensure the oil used is plant-based.

• Add-ins: Feel free to mix in other ingredients such as chocolate chips, dried fruit, or seeds like sunflower or chia for an extra flavor twist.

• Sugar Substitute: Swap granulated sugar with coconut sugar or honey for a different sweetness profile.

Storage/Reheating

• Storage: Store the bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it fresh longer, store it in the fridge for up to a week.

• Freezing: Wrap the bread tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight.

• Reheating: If you want to enjoy a warm slice, simply pop it in the microwave for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes.

FAQs

How do I prepare the zucchini for this bread?

Grate the zucchini and then squeeze out any excess moisture using a clean kitchen towel or paper towels. This will ensure the bread isn't too wet.

Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain the rhubarb before adding it to the batter to avoid excess moisture.

How can I tell when the bread is done baking?

Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If it’s wet, bake for an additional 10-15 minutes.

Can I add other fruits to this bread?

Yes, feel free to experiment by adding fruits like strawberries, blueberries, or apples for a unique twist on this bread.

Why is my bread too dense?

The bread may be too dense if there’s too much moisture in the zucchini or if the batter was overmixed. Be sure to lightly mix the batter and squeeze out excess moisture from the zucchini.

Is there a way to make the bread sweeter?

If you prefer a sweeter loaf, you can add an extra ¼ cup of sugar or drizzle some honey or glaze on top after baking.

Can I use a different type of flour?

Yes, you can use whole wheat flour or almond flour as an alternative, but this may alter the texture and flavor of the bread slightly.

How do I store leftovers?

Leftovers should be stored in an airtight container at room temperature or in the fridge for up to 3 days. You can also freeze it for longer storage.

Can I make mini loaves instead of one large loaf?

Yes, you can divide the batter into smaller loaf pans, and reduce the baking time to about 25-35 minutes, depending on the size of your pans.

Can I make this bread without nuts?

Yes, the nuts are optional. You can leave them out if you prefer a nut-free version of this bread.

Conclusion

Rhubarb Zucchini Bread is a deliciously moist and flavorful treat that’s perfect for any occasion. The tangy rhubarb paired with the tender zucchini creates a unique and refreshing flavor profile that’s sure to please. Whether you’re baking it for a family gathering or enjoying a slice with your morning coffee, this bread is a must-try! With its simple ingredients and easy preparation, you can enjoy this seasonal treat any time of the year.

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