why make this recipe
Easy Banana Zucchini Bread with Blueberries is a delicious and healthy treat that fits perfectly into a busy lifestyle. It combines the natural sweetness of ripe bananas and blueberries with the moisture of grated zucchini, making it a fantastic way to use up those ingredients you might have lying around. This recipe is simple enough for beginners and results in a moist, flavorful bread that the whole family will enjoy.
how to make Easy Banana Zucchini Bread with Blueberries
Ingredients:
- 2 ripe bananas, mashed
- 1 medium zucchini, grated
- 1 cup blueberries (fresh or frozen)
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
Directions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the mashed bananas, grated zucchini, oil, sugar, brown sugar, eggs, and vanilla. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
how to serve Easy Banana Zucchini Bread with Blueberries
This bread is perfect for breakfast, a snack, or dessert. You can enjoy it plain or spread a little butter on top for extra flavor. It also goes well with a cup of coffee or tea.
how to store Easy Banana Zucchini Bread with Blueberries
To store this bread, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months.
tips to make Easy Banana Zucchini Bread with Blueberries
- Make sure your bananas are very ripe for the best sweetness and flavor.
- Grate the zucchini finely to blend seamlessly into the batter.
- If using frozen blueberries, do not thaw them before adding to the batter, as this can make the bread soggy.
- You can add chopped nuts or chocolate chips for extra texture.
variation
You can also add spices like nutmeg or ginger for an extra kick. For a vegan option, replace the eggs with flax eggs and use maple syrup instead of sugar.
FAQs
Q: Can I use other fruits in this bread?
A: Yes! You can try using chopped apples, peaches, or other berries.
Q: Is this recipe gluten-free?
A: To make it gluten-free, substitute all-purpose flour with gluten-free flour.
Q: How do I know when the bread is done baking?
A: The bread is done when a toothpick inserted into the center comes out clean, and it should be golden brown on top.
Easy Banana Zucchini Bread with Blueberries
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed Make sure your bananas are very ripe for the best sweetness and flavor.
- 1 medium zucchini, grated Grate the zucchini finely to blend seamlessly into the batter.
- 1/3 cup vegetable oil
- 1/2 cup sugar You can replace sugar with maple syrup for a vegan option.
- 1/4 cup brown sugar
- 2 large eggs Use flax eggs for a vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Use gluten-free flour for a gluten-free option.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon You can add spices like nutmeg or ginger for an extra kick.
Mix-ins
- 1 cup blueberries (fresh or frozen) If using frozen blueberries, do not thaw them before adding to the batter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the mashed bananas, grated zucchini, oil, sugar, brown sugar, eggs, and vanilla. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the blueberries.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
