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Homemade Dehydrated Zucchini Bread with Rhubarb Twist

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A delightful zucchini bread infused with the tang of rhubarb, perfect for snacks or dessert.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup chopped rhubarb
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the grated zucchini and rhubarb with sugar, let sit for 10 minutes.
  3. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
  4. Combine the wet ingredients with the zucchini and rhubarb mixture.
  5. In another bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
  6. Gradually add the dry ingredients to the wet mixture.
  7. If using, fold in chopped nuts.
  8. Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
  9. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack.
  10. Slice and dehydrate until completely dry for snacks.

Notes

Store leftover dehydrated bread slices in an airtight container for up to a week. Can freeze for longer storage.

Nutrition

Find it online: https://cookingwithmayaa.com/homemade-dehydrated-zucchini-bread-rhubarb-twist/

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