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.
In a large bowl, add whisk together egg, 1/3 cup white sugar, brown sugar, vegetable oil, yogurt, vanilla, and fresh lemon zest.
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.
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.
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.