When zucchini plants are putting out fresh squash every day that seem to double in size if you leave them on the vine just one more night, it’s time to make the quick bread recipe I share this week in my Twice as Tasty column for the Flathead Beacon. Almost every cook seems to have a favored recipe for zucchini bread, partly because the bread is so adaptable. I base mine on a quick bread ratio that works for all sorts of flavors.
As I mention in my column, the long list of ingredients in my zucchini bread recipe gives my preferred taste and texture to the loaves—and still uses up plenty of the squash. If you compare it to my Ratio Quick Bread recipe, you’ll see that any ingredients that you don’t have at hand can be replaced by other types of flour, sweetener, and add-ins.
Learn more about making quick breads and get the complete recipe for Zucchini Bread with Sesame Seeds in my column.
Make it, share it.
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What if you have all of the recipe’s ingredients except the zucchini? I tested changing the main ingredient this past spring when my rhubarb plants were producing pounds of stalks and discovered that rhubarb makes a delicious replacement for summer squash.
Grating doesn’t work for rhubarb like it does for zucchini: a microplane is ineffective against the dense stalks, and a box grater produces a pulpy juice like the one you get when you grate ginger. Instead, cut the rhubarb into a large dice, halving or quartering the stalks lengthwise if they’re thicker than a finger’s width.
Otherwise, you can follow the recipe as written—or alter it as needed. I skipped the lemon zest, because rhubarb has such natural tartness. I was out of brown sugar and instead used white granulated sugar for the entire cup of sweetener. I left out the nuts too, mostly to test the rhubarb texture without distraction. The result was just as delicious as when made with zucchini and has become my favorite rhubarb bread recipe.
Excited about making more quick breads? Here are just a few other recipes on the blog. You can find more quick bread variations in the recipe index.
If you’re a sourdough baker, add some of your starter to a quick bread for a tangy twist on the flavor. Try it using this Applesauce Walnut Bread recipe in the sourdough guide I created for the Old Farmer’s Almanac website. For other flavor variations, check out my article on Banana Nut Bread for Taste of Home. Read more of my work off the blog here.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.
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