It takes only 10 minutes to get Easy Rhubarb Zucchini Bread in the oven. This sweet recipe has a perfect hint of tartness and is every bit as moist as it looks.
I just wanna brag. But I think all my photos are doing the bragging for me. Look how prettyyyyy. And will you believe me if I tell you it was just as easy? Easy Rhubarb Zucchini Bread happened because I’ve never even touched rhubarb before, let alone used it in a recipe. Or even tasted it. It’s weird! It’s like celery! But a beautiful red to pink rainbow. Some stalks even have some green in there. I should have photographed the rhubarb by itself — the colors, the punch and fade, it’s a gorgeous vegetable.
And do not worry. It does not taste like celery. I should not have even brought celery into the picture, lest you have that on your mind now. Rhubarb by itself is actually quite tart, but tart in the way that green apples are. Green apples are popular as a candy flavor and they are popular in baking because that tartness partners perfectly with the sugar. And the same goes for rhubarb. That clean, tart flavor gets paired with sugar and all of a sudden, we have an Easy Rhubarb Zucchini Bread that we find insanely hard to stop eating.
Anyway, as soon as I saw the very first rhubarb of the season in my grocery store, I snagged it. I knew I wanted my first try with rhubarb to be something comfortable. There’s a way to ease into new ingredients, so I chose a recipe that I knew, with 90 percent certainty, would turn out well. I simply took Carrot-Pumpkin Bread and swapped in rhubarb and zucchini. Ta-da!
I did take a risk in laying the rhubarb across the top. Would it sink? I dunno! Would it be too tart all up there on its own? I dunno! Would the color bleed down into the bread? I dunno! Would it dry out and look unappealing? I dunno! But now I know! None of those things happened and my risk paid off in a beautifully red and pink striped loaf of moist, cake-like, sweet-tart bread that my office mates ate in no more than 10 minutes. Which was perfect timing because it will only take me 10 minutes to get another loaf in the oven!
Easy Rhubarb Zucchini Bread
It takes only 10 minutes to get Easy Rhubarb Zucchini Bread in the oven. This sweet recipe has a perfect hint of tartness and is every bit as moist as it looks.
Ingredients
- 1 egg
- 1/3 cup + 1 tablespoon white sugar divided
- 1/3 cup brown sugar
- 1/3 cup vegetable oil
- 1/4 cup plain nonfat Greek yogurt
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon zest
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup shredded zucchini
- 1/2 cup rhubarb (about 1 large stalk) finely chopped
- 3 additional stalks rhubarb to top
Instructions
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Preheat oven to 350 degrees F. Coat an 8.5×4.5-inch loaf pan with cooking spray and set aside.
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In a large bowl, add whisk together egg, 1/3 cup white sugar, brown sugar, vegetable oil, yogurt, vanilla, and fresh lemon zest.
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Add flour, baking powder, and baking soda and stir just until moistened. Don’t over mix. Gently fold in zucchini and chopped rhubarb until well-combined.
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Transfer batter to your prepared pan and smooth evenly. Slice extra rhubarb stalks in half the long way, removing the backs, but keeping the front-facing part of the rhubarb intact. This takes some of the weight off and keeps them from sinking. Lay across the top of your loaf and sprinkle with 1 tablespoon sugar.
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Bake 40-45 minutes or until a toothpick entered into the center comes out clean. Wet crumbs are okay if you like your quick bread moist. Let cool in the pan 10 minutes before turning out onto a wire rack to cool completely.
More quick breads
Carrot-Pumpkin Bread with Cider Glaze
Irish Coffee and Chocolate Loaf Cake
