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Moist and tender Rhubarb Zucchini Bread slice showing chunks of fresh rhubarb and shredded zucchini inside.

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.