Rhubarb Zucchini Bread

What You Will ❤️ About Rhubarb Zucchini Bread

• Fast to Make! You’ll have this in the oven in about 10 minutes.
• Rhubarb!!! I love rhubarb and always have some in my freezer from the summer bounty. This is a great recipe for late summer when the zucchini are ripe but still has the summer zing of rhubarb!
• Moist! I know – it’s the word we all love to hate but it’s truly the best word to describe this. You don’t even need butter (but I always add it anyway).

Rhubarb 101

This summer I planted my first batch of rhubarb at my house! I’m excited for it but you can’t eat it the first year – it’s too small. But every summer when I go home – I bring back a giant bag of frozen rhubarb (yes – on the airplane!). Here’s the details on rhubarb if you’re not as familiar:

• Rhubarb Season – It’s best during May & June. You also want to pick all your rhubarb by early July. After that – just leave the plants as is and they’ll regrow and recharge over the winter.
• Ripe Rhubarb – look for the stalks that are firm and pink or red. The green ones are fine (if it’s the end of season and you want to pick them) but they’re just going to be a little more tart.
• Harvesting – You can pick rhubarb when the stalks are 7-15 inches. Reaching down at the base of the stalk and give it a stiff tug – the stalks will pull out easily. Remove the leaves and pitch them. Trim the bottom of the stalk (like you would celery). The leaves are toxic – so be sure to safely discard them to keep them from kids/pets.
• Freezing – Line cookies sheets with parchment paper. Dice rhubarb into small pieces and spread out evenly on baking sheets. Place in freezer overnight. Remove from freezer and pour diced rhubarb into freezer bags and return to freezer until ready to use.

How to make Zucchini Rhubarb Bread

Zucchini Bread is so easy to make and tossing in the rhubarb right at the end is super simple! I made a double batch of this batter – so that’s why you’ll see two loaves in some photos.

1. Preheat oven to 350º
2. In a large bowl, beat eggs and sugar on high for 20-30 seconds with hand mixer. Add oil and vanilla and mix on high for 20 seconds.
3. Add remaining dry ingredients (1 cup flour (reserve extra tbsp), baking soda, baking powder, cinnamon, nutmeg & salt) and mix on low.
4. Toss diced rhubarb in 2-3 tbsp flour – this prevents them from sinking in the batter
5. Stir in grated zucchini with spatula and then delicately fold in 3/4 cup of the rhubarb
6. Spray loaf pan with nonstick spray and line with parchment paper. Make the parchment a sleeve so it is sticking out of the pan on the long sides. Grease the ends well so it will still lift out easily.
7. Pour batter into prepared pan. Take remaining 1/4 cup rhubarb and place on top. Be sure they are heavily coated in flour.
8. Bake at 350º for 40-50 minutes depending on the size of your pan. I doubled this recipe and made two loaves. The smaller disposable pan took 40 minutes and the larger metal pan took 50 minutes. Check doneness with a toothpick inserted into the center of the bread – if it comes out clean – it’s ready to come out of the oven.
9. Remove from oven and let cool in pan for 30 minutes before you remove from pan. While the bread is cooked through – it needs more time to set up completely. If you try and take it out now – it will fall apart.
10. Run a knife along the ends of the pan. Then using parchment paper, lift bread out of pan and cool on wire rack for another couple of hours.
11. Serve slices while warm with a little butter if you’d like. Be sure to refrigerate leftovers.

Tips, Tricks & FAQs

More Rhubarb Recipes

• Rhubarb Custard Pie
• Rhubarb Banana Muffins
• Rhubarb Dream Bars
• Rhubarb Cookies

More Zucchini Recipes

• Mom’s Zucchini Bread
• Air Fryer Zucchini Parmesan
• Strawberry Zucchini Bread
• Air Fryer Zucchini Fries

Quick Bread Recipes

• Ocean Spray Cranberry Bread
• Weight Watchers Banana Bread
• Chocolate Chip Pumpkin Bread