Zucchini And Rhubarb Bread
A moist, flavorful zucchini and rhubarb bread combining tart rhubarb with sweet spices, perfect for a brunch or teatime treat that appeals to both fruit and vegetable lovers.
Ingredients
Instructions
- Mix rhubarb, orange juice, and 2 tablespoons of sugar in a saucepan.
- Bring the mixture to a boil.
- Cook until the rhubarb is tender, about 5 minutes.
- Drain the rhubarb and discard the liquid.
- Preheat oven to 350°F (175°C).
- In a large bowl, beat eggs, then stir in sugar, oil, and vanilla.
- Add shredded zucchini and the cooked rhubarb mixture.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, and baking powder.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in chopped nuts.
- Pour batter into a greased loaf pan.
- Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan and slicing.
Tips & Substitutions
For a lighter version, consider reducing the sugar by half or using a sugar substitute. If rhubarb isn't available, you can substitute with grated apples or pears for a different flavor profile. When mixing, be careful not to overmix to keep the bread tender. Using a mix of walnuts and pecans can enhance the nutty flavor.
Serving Suggestions
This bread is delicious on its own, but you can also serve it with a dollop of cream cheese or a spread of butter for added richness. It pairs beautifully with a cup of tea or coffee, making it a delightful breakfast or afternoon snack. For a complete meal, consider serving it alongside a fresh fruit salad.
Storage & Reheating
Store leftover Zucchini and Rhubarb Bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or toast for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Rhubarb Bread contains roughly 768 calories, with 3g protein, 37g carbohydrates, and 58g fat. It is a good source of dietary fiber (17% of the Daily Value) and calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1282mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb can be used. Just thaw and drain any excess moisture before adding it to the recipe. Frozen rhubarb will save time and still provide great flavor in the bread.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to maintain the bread's texture.
What can I add to enhance the flavor of the bread?
You can enhance the flavor by adding a teaspoon of almond extract or citrus zest. Chopped dried fruits like cranberries or apricots also work well, providing a sweet contrast to the tart rhubarb.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).