Rhubarb Zucchini Ginger bread (muffins)
- Number of Servings: 24
Ingredients
Directions
Whole Wheat Zucchini, Rhubarb and Ginger Bread Recipe(makes 2 loaves or 24 muffins)2 1/4 cups zucchini, grated3 eggs1/2 cup oila scant cup sugar2 teaspoons vanilla2 cups rhubarb and ginger compote2 cups whole wheat flour1 cup flour1/4 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground ginger1 teaspoons saltRhubarb and Ginger Compote (makes 2 cups)2 lbs rhubarb1 cup water1 teaspoon ginger, fresh, minced100 grams sugar�� teaspoon vanilla
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.
Rhubarb and Ginger Compote
(makes 2 cups)
2 lbs rhubarb
1 cup water
1 teaspoon ginger, fresh, minced
100 grams sugar
�� teaspoon vanilla
Trim the rhubarb of the green leaves and ends. Cut into 3/4�� pieces. If the stalks are really bug cut them in half first. Combine water, rhubarb and ginger in a sauce pan and bring to a boil. Add sugar and vanilla and simmer until pulpy and thickened. About 5-7 minutes. Taste, you may want to add more sugar, I like it tart.
Serving Size: 2 loaf pans or 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user MIRISHER.
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.
Rhubarb and Ginger Compote
(makes 2 cups)
2 lbs rhubarb
1 cup water
1 teaspoon ginger, fresh, minced
100 grams sugar
�� teaspoon vanilla
Trim the rhubarb of the green leaves and ends. Cut into 3/4�� pieces. If the stalks are really bug cut them in half first. Combine water, rhubarb and ginger in a sauce pan and bring to a boil. Add sugar and vanilla and simmer until pulpy and thickened. About 5-7 minutes. Taste, you may want to add more sugar, I like it tart.
Serving Size: 2 loaf pans or 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user MIRISHER.
Nutritional Info Amount Per Serving
- Calories: 133.8
- Total Fat: 0.9 g
- Cholesterol: 23.1 mg
- Sodium: 164.4 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 1.8 g
- Protein: 2.8 g
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