Rhubarb Zucchini Quick Bread: The Sneaky-Good Summer Snack Your Kids Will Love
There’s something magical about the day rhubarb and zucchini overlap in the garden (or on sale in the grocery store!), because that’s when this quick bread is the best and cheapest.
It’s sweet, it’s tart, it’s got that perfect tender crumb, and somehow it sneaks a full cup of veggies past even your pickiest eater.
It’s the kind of recipe that turns a bag of zucchini and a few rhubarb stalks into a whole week of grab-and-go breakfasts and after-school snacks that everyone will enjoy!
I love this bread warm with a pad of butter that melts right in. Enjoy!
Sweet-tart rhubarb meets garden zucchini in this easy quick bread…a summer treat the whole family will love.
Ingredients
- 3 large eggs
- 1 cup canola oil
- 2 tsp vanilla
- 2 cups sugar
- 3 cups all-purpose flour or gluten free flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3 cups grated zucchini
- 1 1/2 cups chopped rhubarb
- 1 tsp orange zest
Instructions
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Preheat the oven to 350 F and grease a 9×5-inch loaf pan with non-stick cooking spray.
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In a large mixing bowl, whisk together the eggs, oil, vanilla and sugar. Then add the flour, baking soda, baking powder, salt and cinnamon. Stir until batter forms.
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Grate the zucchini, chop the rhubarb, zest the orange, and fold all together into the batter. Pour the batter into the prepared baking dish.
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Bake in the preheated oven for 55 to 60 minutes, or until cooked through in the middle.
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Serve Rhubarb Zucchini Quick Bread warm with butter. Enjoy!
