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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. | theeverykitchen.com

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.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 thick slices
Calories 185 kcal
Author Danielle Cushing

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

  1. Preheat oven to 350 degrees F. Coat an 8.5x4.5-inch loaf pan with cooking spray and set aside.
  2. In a large bowl, add whisk together egg, 1/3 cup white sugar, brown sugar, vegetable oil, yogurt, vanilla, and fresh lemon zest.

  3. 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.

  4. 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. 

  5. 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.