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CommonGround volunteer Susan Littlefield shares a recipe for Zucchini and Rhubarb bread or muffins.  Recipe is from Myfrugalfarmstead.wordpress.com

Zucchini and Rhubarb Bread
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Ingredients

  • 1 to 1 1/2 cups rhubarb, cut into half-inch chunks
  • 1 1/2 cups plus 1 teaspoon flour, divided
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup oil
  • 1 cup sugar
  • 2 eggs
  • 1 cup zucchini, shredded, squeezed to remove moisture
  • 1/4 cup milk
  • For the Topping
  • 1/2 cup flour
  • 1/3 cup sugar
  • 1/2 stick (1/4 cup) butter, melted
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 400 degrees
  2. Line a muffin tin with paper liners and spray lightly with cooking spray and set aside
  3. In a small bowl toss rhubarb chunks in 1 teaspoon of flour. Set aside.
  4. In another small bowl, mix topping ingredients and set aside.
  5. In a medium bowl mix together your dry ingredients: 1 1/2 cups flour, 1 1/2 teaspoons cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt and set aside.
  6. In a large bowl (or the bowl of your mixer), add 1/3 cup oil, 1 cup sugar, the eggs, and the zucchini. Mix on medium speed until well combined.
  7. Alternate adding dry ingredients with the milk and mix until everything is just combined, scraping the sides of the bowl as needed. Once everything is combined, fold in the rhubarb.
  8. Spoon the mixture into your prepared muffin cups. Then distribute the topping equally among all the muffins.
  9. Put the muffins in the 400-degree oven then turn down the heat to 375 degrees. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  10. Once they are done let them cool for about 5 minutes before transferring them to a wire rack to cool completely.
7.6.4
15
http://commongroundnebraska.com/zucchini-and-rhubarb-bread/

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