Rhubarb Zucchini Ginger bread (muffins)

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
¨ù 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
¨ù teaspoon vanilla

Trim the rhubarb of the green leaves and ends. Cut into 3/4¡È 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.