Rhubarb Zucchini Ginger bread (muffins)

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Rhubarb Zucchini Ginger bread (muffins) calories by ingredient
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Number of Servings: 24

Ingredients

    Whole Wheat Zucchini, Rhubarb and Ginger Bread Recipe
    (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

    Rhubarb and Ginger Compote
    (makes 2 cups)

    2 lbs rhubarb
    1 cup water
    1 teaspoon ginger, fresh, minced
    100 grams sugar
    teaspoon vanilla

Directions

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 dont 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.

TAGS:  Snacks |

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