Sometimes when I am lying in bed at night I compose recipes. Lately, I seem not to be counting sheep as much as rhubarb. Rhubarb and ginger persists to keep me awake at night and much like trying to rid your brain of an Abba song, I am inclined to put the song on repeat. So here is another rhubarb and ginger recipe.
I suppose it isn’t all bad. Rhubarb is finally in season after all, and since I was burdened with an armful of it from my in-laws I am following up my pumpkin, rhubarb and ginger muffins with another healthy baked good. This time it is based on my whole wheat zucchini and cherry bread and my rhubarb and ginger compote recipes.
When I envisioned this the batter baked up pink, but sadly the powers of positive thinking don’t reach quite that far.
The key to getting this recipe right is to make sure you have a fairly dry compote; if it is liquidy strain some of the syrup out first. Don’t toss the syrup out. It makes a great mocktail when mixed with soda water, and while you are at it add some gin. If I can’t sleep someone should.
Rhubarb is still stuck in my head. I am sorry if I put it in yours as well, but I am likely to keep humming this tune for a few more weeks. I do have a big bag of it in my fridge after all.
(makes 2 loaves or 24 muffins)
2 1/4 cups zucchini, grated
3 eggs
1/2 cup oil
a scant cup sugar
2 teaspoons vanilla
2 cups rhubarb and ginger compote
2 cups whole wheat flour
1 cup flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoons salt
Preheat oven to 350F. Prep zucchini by grating it on the thickest setting on a cheese grater. Set aside. In a mixing bowl beat eggs until light and foamy. Add oil, sugar and vanilla and beat to combine. Stir in zucchini and rhubarb and ginger compote. In a separate bowl stir together dry ingredients. Stir dry into wet gently don’t over mix.
Spray two loaf pans with cooking spray or rub with oil. (If you would prefer to make muffins line your muffin tins with papers.) I made one loaf and a dozen muffins with this recipe. Divide batter between loaf pans or into muffin cups. Bake loafs for approximately one hour or muffins for 25 minutes. Until a toothpick comes out clean. Allow to cool on a wire rack.
This freezes well, wrap in plastic wrap and then aluminum foil and make sure it is completely cool before freezing.
Similar Recipes:
Whole Wheat Zucchini and Cherry Bread
Rhubarb, Ginger and Pumpkin Muffin Recipe
Cranberry Banana Walnut Bread
{ 2 comments… read them below or add one }
I can’t wait until we have rhubarb here, now!
I’m going to try this recipe today. I have an abundance of zucchini and rhubarb. I’ll let you know how i like it. I’m really excited!
{ 1 trackback }