Rhubarb Zucchini Bread

Everyone loves a recipe that is not only super easy but extremely delicious! Rhubarb Zucchini Bread has the perfect hint of tart and savory goodness. This is a favorite in the Thorson office – we’re sure it’ll be a favorite of yours!


  • 1 Egg
  • 1/3 cup + 1 tablespoon white sugar
  • 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


  1. Preheat oven to 350 degrees F. Coat an 8.5 x 4.5-inch loaf pan with cooking spray and set aside.
  2. In a large bowl, add 1/3 cup white sugar, brown sugar, vegetable oil, yogurt, vanilla, fresh lemon zest, and whisk in egg.
  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, remove the backs, but keeping the front -facing part of the rhubarb intact. This takes some of the weight off and keep them from sinking. Lay across the top of your loaf and sprinkle with 1 tablespoon sugar.
  5. Bake 40-35 minutes or until a toothpick entered into the center comes out clean. Wet crumbs are okay if you like your moist. Let cool in the pan 10 minutes before turning out onto a wire rack to cool completely.