Healthy zucchini bread with tart rhubarb and crunchy walnuts. A perfectly balanced nutty, sweet, moist and fluffy easy breakfast bread. Gluten-free and refined sugar-free.
I've said it before and I'll say it again…I'm a huge fan of rhubarb. It's officially rhubarb season which means that those bright beautiful ruby stalks can be found at farmers markets and grocery stores through August.
It turns out that tart zippy rhubarb is the perfect complement to sweet cinnamon-scented breakfast bread. Run to the market, grab some rhubarb and zucchini and get ready to make this perfectly moist and super delicious wholesome zucchini bread- with a rhubarb twist!
INGREDIENTS YOU WILL NEED TO MAKE THIS RHUBARB ZUCCHINI BREAD:
This isn't an all-encompassing list but rather a few highlighted ingredients.
- Rhubarb – You should be able to find this at most farmers markets and grocery stores through early August. For nutrition information on rhubarb, check out everything you need to know about rhubarb here.
- Zucchini – It's that time of the year when most gardens are overflowing with zucchini, this is the recipe to use it up on!
- Oat Flour – If you don't have oat flour on hand, don't fret. You can make your own oat flour by blending rolled oats in your blender or food processor until it resembles flour.
- Walnuts – Rich in healthy fats and walnuts add the perfect nutty deliciousness to this bread.
- Chia Seeds – You can easily make this recipe without the chia seeds but I love the extra addition of heart-healthy omega 3's.
- Honey – My preferred sweetener for this recipe is raw honey. honey pairs so beautifully with citrus and rhubarb!
WHAT IS RHUBARB?
Many people tend to think that rhubarb is a fruit, but it's actually a vegetable. It can be grown all year long and is usually one of the first vegetables to start growing and ripening in the spring.
IS RHUBARB TART OR SWEET?
Rhubarb is tart, but typically paired with sweeter flavors. I think it tastes like a cross between a cranberry and a green apple. As you bake or cook rhubarb it becomes sweeter.
HOW WILL YOU KNOW THIS ZUCCHINI BREAD IS DONE BAKING AND READY TO EAT?
Great question. The simple way is to insert a toothpick or knife into the very center of the bread. If it comes out clean, it's baked and done.
If it comes out wet with batter, it needs more time.
TIPS FOR BAKING WITH OAT FLOUR
Oat flour is an easy flour to work with, especially if you are gluten-free. However, there are a few things to know when baking with oat flour.
- You can easily make your own by grinding rolled oats in a food processor or blender. If you have the flour/dry grains blender attachment for the vita-mix I recommend grinding oat groats (or steel-cut oats) rather than rolled oats.
- Oat flour can produce a gummy texture, especially if you are using flour from rolled oats which have already been pre-cooked, thus producing a gummier cooked texture.
- To reduce the gummy texture you can either purchase oat flour, grind steel-cutn oats, or blend oat flour with rice flour.
- Oat flour is 1:1 replacement for wheat or white flour.
Go ahead and start grating zucchini because this beautiful bread is just begging to be baked in your kitchen. If you need any more reason to get baking right now here are 5:
- Sweet and tart
- Perfectly nutty
- Easy Peazy!
More Summer Dessert Recipes You Will Love
Paleo Cherry Rhubarb Crumble
Homemade Creamy Yogurt Popsicles with Rhubarb Raspberry Swirl
Chocolate Covered Cherry Ice Cream Tart, Vegan, Paleo, Gluten-Free
Tropical Pineapple Turmeric Popsicles
I hope you love this gluten-free rhubarb zucchini bread! If you make it be sure to tag me @abrapappa on Instagram so I can see your masterpiece!
Gluten Free Rhubarb Zucchini Bread
- 1 large egg
- 1/2 cup honey
- 3 tbsp olive oil (or coconut oil)
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 2 cups oat flour *see note*
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1.5 tsp baking powder
- 1/2 tsp sea salt
- 1 cup diced rhubarb
- 2 cups shredded zucchini about 1 large zucchini
- 1 cup walnuts, chopped
- 2 tbsp chia seeds
- Preheat oven to 350°, prepare a loaf pan by lining with parchment paper.
- In a medium-size bowl whisk together egg, olive oil, honey, almond milk, and vanilla.
- In a large bowl combine oat flour, cinnamon, baking powder, baking soda, and salt. Whisk together to combine.
- Add wet ingredients into dry ingredients and stir well to combine. Fold in walnuts, zucchini, rhubarb, and chia seeds. Do not over mix, oat flour will become quite gummy if over mixed.
- Pour batter into a loaf pan lined with parchment paper.
- Bake at 350° for 40-45 minutes. Or until a toothpick inserted into the center comes out clean. The top of the bread should be slightly brown.
- Allow to cool completely. Slice and serve.
- Storage - Freezer friendly! Store in freezer in glass lock container, or wrapped in foil for up to 5 months or in the refrigerator for 1 week.
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