Zucchini and rhubarb bread – Morinville News – Morinville online

In Morinville, local gardens are full of rhubarb, a tangy delight that adds a unique touch to sweet and savory dishes. Meanwhile, Sobeys in Morinville offers zucchini, a versatile vegetable that blends perfectly into a variety of culinary creations. This seasonal bonus presents the perfect opportunity to combine these ingredients into a delicious zucchini and rhubarb bread.

The harmony of zucchini and rhubarb

Zucchini, with its mild flavor and chewy texture, is a staple in many kitchens. It’s perfect for adding moisture and a subtle earthiness to baked goods. Rhubarb, on the other hand, offers a tartness that contrasts with the richness of the baked treats, providing a refreshing contrast. When these two ingredients combine, they create a harmony of flavors and textures that is simply irresistible.

Zucchini and Rhubarb Bread Recipe

Ingredients:

  • 2 cups grated zucchini
  • 1 cup chopped fresh rhubarb
  • 3 cups all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins or dried cranberries (optional)

Instructions:

  1. Preheat and prepare:
    • Preheat your oven to 350°F (175°C). Butter and flour two 9×5-inch loaf pans to prevent the bread from sticking.
  2. Mix the dry ingredients:
    • In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. This ensures that the leavening agents and spices are evenly distributed throughout the bread.
  3. Combine wet ingredients:
    • In a large bowl, beat together the sugar, oil, eggs and vanilla until well combined. This mixture should be smooth and slightly thick.
  4. Add the dry ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Be careful not to overmix, as this could make the bread tough.
  5. Add the zucchini and rhubarb:
    • Gently fold in the grated zucchini, chopped rhubarb, walnuts and raisins or dried cranberries if using. The dough will be quite thick and full of texture thanks to the zucchini and rhubarb.
  6. Cook:
    • Divide the batter evenly between the prepared loaf pans. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the loaves comes out clean. The top should be golden and slightly cracked.
  7. Cool:
    • Let the bread cool in the pans for 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes it easier to slice.

Enjoy your creation

This zucchini and rhubarb bread is perfect for breakfast, a snack, or even dessert. Its soft crumb, punctuated by the slight acidity of rhubarb and the warm spices of cinnamon and nutmeg, is sure to delight your taste buds. Enjoy a slice with a cup of coffee in the morning or a dollop of whipped cream for an afternoon treat.

Cooking with seasonal produce not only supports local agriculture, but also brings the freshest flavors to your table. This recipe is a celebration of the season, combining the best of what local gardens and markets have to offer. So grab your zucchini from Sobeys, pick some rhubarb from your garden and get ready!

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