Ingredients
- 2 cups thinly sliced rhubarb
- 2 Tbsp. orange juice
- 2 cup sugar
- 3 eggs
- 1 cup salad oil
- 2 tea. vanilla
- 2 cups shredded zucchini
- 3 cup flour
- 2 tea. baking soda
- 1 1/2 tea. cinnamon
- 3/4 tea. nutmeg
- 1/2 tea. salt
- 1/2 tea. baking powder
- 1 cup chopped nuts
Preparation
Step 1
In large saucepan, combine rhubarb, orange juice and 2 Tbsp. sugar. bring to a boil over high heat; reduce heat, simmer uncovered until rhubarb is tender to bite, about 5 minutes.
Meanwhile, with electric mixer in a large bowl, beat eggs until blended. Add oil and remaining sugar and vanilla; beat until thick and foamy. Drain rhubarb and add to batter along with zucchini. Stir to mix well.
In another bowl, mix flour, soda, cinnamon, nutmeg, salt, baking powder and nuts. Stir into batter just until moistened. Spoon batter equally into 2 greased, dusted 5x9" loaf pans.
Bake at 350 degrees until a toothpick inserted in center comes out clean and feels firm when lightly touched, about 45 minutes.
Let cool in pans for 10 minutes, then turn out on a rack to cool completely.