Rhubarb Zucchini Quick Bread
Sweet-tart rhubarb meets garden zucchini in this easy quick bread...a summer treat the whole family will love.
Servings - 12 slices
Ingredients
- 3 large eggs
- 1 cup canola oil
- 2 tsp vanilla
- 2 cups sugar
- 3 cups all-purpose flour or gluten free flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3 cups grated zucchini
- 1 1/2 cups chopped rhubarb
- 1 tsp orange zest
Instructions
- Preheat the oven to 350 F and grease a 9x5-inch loaf pan with non-stick cooking spray.
- In a large mixing bowl, whisk together the eggs, oil, vanilla and sugar. Then add the flour, baking soda, baking powder, salt and cinnamon. Stir until batter forms.
- Grate the zucchini, chop the rhubarb, zest the orange, and fold all together into the batter. Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 55 to 60 minutes, or until cooked through in the middle.
- Serve Rhubarb Zucchini Quick Bread warm with butter. Enjoy!