Go Back
–+ servings
Rhubarb Zucchini Bread

Irresistibly Moist Rhubarb Zucchini Bread to Brighten Your Day

This Rhubarb Zucchini Bread combines the tangy notes of rhubarb with sweet zucchini for a delicious treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 pieces Eggs Consider flax eggs for vegan option.
  • 1 cup Sugar Brown sugar can be substituted.
  • 1/2 cup Canola Oil Vegetable oil or melted coconut oil can be used.
  • 1 teaspoon Vanilla Extract Almond extract can be a delightful twist.
  • 2 cups All-Purpose Flour Whole wheat flour can be used for a heartier texture.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Saigon Cinnamon Regular cinnamon can be used in a pinch.
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
For the Veggies
  • 1 cup Zucchini Grated, no need to peel.
  • 1 cup Rhubarb Diced; frozen works well if fresh isn't available.
  • 2-3 tablespoons Flour (for coating rhubarb) Prevents rhubarb from sinking.

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Mixer
  • Grater

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (175ºC) and prepare your loaf pan by greasing it with nonstick spray and lining it with parchment paper.
  2. In a large mixing bowl, beat together the eggs and sugar on high speed for about 20–30 seconds, until light and frothy. Gradually incorporate the canola oil and vanilla extract.
  3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, Saigon cinnamon, nutmeg, and salt. Mix dry ingredients with wet mixture on low speed.
  4. Grate the zucchini finely and toss the diced rhubarb with 2–3 tablespoons of flour to coat. Fold both into the batter.
  5. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
  6. Sprinkle reserved rhubarb on top of the batter.
  7. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the loaf from the oven and let it cool in the pan for about 30 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store in a plastic bag for up to 1 week, or in the fridge for up to 10 days. For longer storage, freeze wrapped in plastic and foil for up to 3 months.

Tried this recipe?

Let us know how it was!