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Rhubarb Zucchini Bread Recipe

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Rhubarb Zucchini Bread is a delightful and flavorful treat that combines the tangy tartness of rhubarb with the mild, moist texture of zucchini. Perfect for breakfast, dessert, or an afternoon snack, this bread offers a unique twist on traditional zucchini bread with a zesty punch from the rhubarb.

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup unsalted butter, softened

1/4 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)

1/2 cup chopped walnuts or pecans (optional)

Instructions

  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.

Notes

  • 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.
  • 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.

Nutrition

Find it online: https://recipesbyjanet.com/rhubarb-zucchini-bread-recipe/