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Zucchini and Rhubarb Bread

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
 

  • Preheat oven to 400 degrees
  • Line a muffin tin with paper liners and spray lightly with cooking spray and set aside
  • In a small bowl toss rhubarb chunks in 1 teaspoon of flour. Set aside.
  • In another small bowl, mix topping ingredients and set aside.
  • 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.
  • 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.
  • 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.
  • Spoon the mixture into your prepared muffin cups. Then distribute the topping equally among all the muffins.
  • 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.
  • Once they are done let them cool for about 5 minutes before transferring them to a wire rack to cool completely.
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