Moist Rhubarb Zucchini Bread – Sweet, Tangy, and Totally Irresistible

Before we dive into the tender crumb, golden crust, and pops of tart rhubarb goodness, I just want to say thank you. Whether you’ve been baking along with me for years or just stumbled upon this corner of the internet, I’m so glad you’re here. It means the world that you trust me to fill your kitchen with warmth, flavor, and the occasional happy dance when something turns out just right. Are you ready for the Rhubarb Zucchini Bread?

Today’s recipe is one of those magical hybrids that surprises you in the best way. Rhubarb and zucchini may not be your go-to pair, but together? They’re downright dreamy. This loaf is impossibly moist, gently sweet, and studded with tart bites of rhubarb that pop against the earthy backdrop of fresh zucchini. I promised you versatile, and here’s proof!

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Why You’ll Love This Rhubarb Zucchini Bread

This is no ordinary quick bread. It’s a soft, tender loaf that makes the most of late spring and early summer produce. The zucchini adds moisture and body, while the rhubarb adds a gorgeous ruby color and bright tartness to every bite.

It’s the kind of loaf that feels right at home on a brunch table, wrapped in parchment as a sweet gift, or sliced thick and slathered in butter for your afternoon tea.

Taste Profile

Think slightly sweet banana bread—but lighter, brighter, and with a touch more complexity. The tang of rhubarb lifts the entire loaf, while the subtle spice from cinnamon and vanilla gives it a cozy feel. The texture is soft and cake-like, but with a tender, chewy crust that gives each bite a little contrast. Anything but boring!

Benefits of Rhubarb Zucchini Bread

• A sneaky way to use up extra zucchini

• Naturally moist—no dry crumb here!

• Lower in sugar than most sweet loaves

• Can be made dairy-free

• Freezes beautifully

Ingredients For Rhubarb Zucchini Bread

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon cinnamon

• 1 cup finely grated zucchini (don’t squeeze it!)

• 1 cup chopped rhubarb

• 2 large eggs

• ⅓ cup neutral oil (like grapeseed or canola)

• ½ cup brown sugar, packed

• ¼ cup maple syrup or honey

• 1 teaspoon vanilla extract

Optional add-ins:

• ¼ cup chopped walnuts or pecans

• Zest of 1 lemon

• 2 tablespoons rolled oats for topping

Kitchen Tools You’ll Need

• A standard 9×5” loaf pan

• Mixing bowls

• Box grater or food processor

• Rubber spatula

• Wire rack for cooling

Ingredient Substitutions & Additions

• Swap rhubarb with chopped strawberries or cranberries if you’re out

• Use whole wheat flour for a nuttier flavor

• Sub honey for maple syrup for a deeper, floral sweetness

• Add shredded coconut for a tropical twist

How to Make Rhubarb Zucchini Bread

1. Preheat your oven to 350°F (175°C) and grease your loaf pan or line it with parchment.

2. Mix the dry ingredients – in a medium bowl, whisk flour, baking soda, cinnamon, and salt.

3. In another bowl, beat the eggs, brown sugar, oil, vanilla, and maple syrup until well combined.

4. Stir in the zucchini (no need to squeeze it) and fold in the chopped rhubarb.

5. Gently fold the dry ingredients into the wet until just combined—don’t overmix!

6. Pour the batter into your loaf pan and smooth the top. Sprinkle with oats or nuts if using.

7. Bake for 50–60 minutes until the top is golden and a toothpick comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

What to Serve with Rhubarb Zucchini Bread

• A dollop of Greek yogurt and a drizzle of honey

• Toasted with a smear of cream cheese

• Beside your morning coffee or afternoon tea

• As a dessert with whipped cream or a scoop of vanilla ice cream

Tips for the Best Texture

• Don’t overmix the batter—fold until just combined.

• Let it cool fully before slicing for cleaner cuts.

• Use fresh rhubarb if possible, but frozen works—just don’t thaw it first.

Rhubarb Zucchini Bread

This moist and flavorful Rhubarb Zucchini Bread is the perfect way to use up summer produce! Lightly sweet with a subtle tartness from rhubarb and the soft texture of shredded zucchini, it's a cozy loaf that works for breakfast, snacking, or gifting. Easy to make and freezer-friendly too!

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Equipment

• 9x5 inch loaf pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Box grater or food processor
• Measuring cups and spoons
• Cooling rack

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup finely grated zucchini do not drain or squeeze
• 1 cup chopped rhubarb fresh or frozen
• 2 large eggs
• ⅓ cup vegetable oil or any neutral oil
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• ¼ cup maple syrup or honey
• 2 teaspoons vanilla extract
• Optional Toppings or Add-ins:
• ¼ cup chopped walnuts or pecans
• 2 tablespoons rolled oats for topping
• Zest of 1 lemon

Instructions

 

• Preheat oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs, brown sugar, granulated sugar, oil, maple syrup (or honey), and vanilla until smooth.
• Stir in the grated zucchini and chopped rhubarb.
• Add the dry ingredients to the wet and fold gently with a spatula until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with oats or nuts if using.
• Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Frozen rhubarb works fine—no need to thaw before adding.

You can swap the maple syrup with honey or use all brown sugar.

To make dairy-free: this loaf is naturally dairy-free as written!

Store at room temperature for 2–3 days, refrigerate for up to 7 days, or freeze slices for up to 3 months.

For added crunch, top with raw sugar before baking.