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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rhubarb - Zucchini Bread Recipe

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This recipe for Rhubarb - Zucchini Bread is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c rhubarb, thinly sliced, about 3/4 #
2 T orange juice
2 c sugar
3 large eggs
1 c oil
2 tsp vanilla
2 c zucchini, coarse shred, 1/2 #
3 c flour
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp salt
2 tsp baking soda
1/2 tsp baking powder
1 c nuts, chopped
Directions:
Directions:
In a 2 1/2 quart pan, combine rhubarb, orange juice and 2 TBSP sugar. Bring to a boil over high heat; reduce heat and simmer, uncovered until tender, about 5 minutes. Remove from heat to cool.

In a large bowl with a mixer, beat eggs until blended. Add oil, remaining sugar and vanilla; beat until thick and foamy. Drain rhubarb and add to batter along with zucchini; stir to mix well.

in another bowl combine flour, spices, baking soda, baking powder and nuts, mix together. Stir into batter just until evenly moistened. Spoon batter equally into two greased 9 x 5 inch loaf pans.

Bake at 350º until center toothpick comes out clean and top feels firm when pressed, about 45 minutes. Let cool 10 minutes in pan, then turn out of pans to a rack to cool.
Number Of Servings:
Number Of Servings:
2 Loaves

 

 

 

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