Easy Rhubarb Zucchini Bread

theeverykitchen.com

Mary Ihla

I'm a groovy granny living in an RV and learning how to cook in a tiny "kitchen."

1 egg

⅓ cup + 1 tablespoon white sugar divided

⅓ cup brown sugar

⅓ cup vegetable oil

¼ cup plain nonfat Greek yogurt

2 teaspoons vanilla extract

1 teaspoon fresh lemon zest

1 ¼ cup flour

½ teaspoon baking powder

½ teaspoon baking soda

1 cup shredded zucchini

½ cup rhubarb (about 1 large stalk) finely chopped

3 additional stalks rhubarb to top

Directions at theeverykitchen.com

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