Why Make This Recipe

Blueberry Banana Zucchini Bread is a delightful treat that combines the sweetness of ripe bananas, the freshness of blueberries, and the wholesome goodness of zucchini. This recipe is perfect for breakfast, a snack, or even dessert. The flavors blend beautifully, and you get a moist, flavorful loaf that everyone will love. Plus, it’s a great way to sneak in some veggies!

How to Make Blueberry Banana Zucchini Bread

Ingredients

• 1 cup grated zucchini
• 1 cup mashed bananas
• 1 cup blueberries (fresh or frozen)
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Directions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the grated zucchini, mashed bananas, vegetable oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Fold in the blueberries gently.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and enjoy your Blueberry Banana Zucchini Bread!

How to Serve Blueberry Banana Zucchini Bread

Serve this bread warm or at room temperature. It’s delicious on its own but can also be enjoyed with a spread of butter or cream cheese. You can slice it and serve it for breakfast or as a snack with your afternoon tea or coffee.

How to Store Blueberry Banana Zucchini Bread

To store your Blueberry Banana Zucchini Bread, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it!

Tips to Make Blueberry Banana Zucchini Bread

• Make sure to squeeze out some excess moisture from the grated zucchini if it feels too wet.
• Use very ripe bananas for the best sweetness and flavor.
• If using frozen blueberries, do not thaw them to prevent the batter from turning blue.
• Sprinkle some extra blueberries on top before baking for a nice look.

Variation

You can add nuts like walnuts or pecans for a crunch. Other spices like nutmeg can also be added for extra flavor. If you like chocolate, try adding some chocolate chips into the batter.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but it may change the texture and give a denser loaf.

Can I make this bread vegan?

Yes, you can replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg) and use a plant-based oil.

How can I tell when the bread is done baking?

Insert a toothpick in the center of the bread; if it comes out clean or with a few moist crumbs, your bread is ready.

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Blueberry Banana Zucchini Bread

A moist and flavorful loaf that combines ripe bananas, fresh blueberries, and zucchini, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 180 kcal

Ingredients

  

Wet Ingredients

• 1 cup grated zucchini Squeeze out excess moisture if too wet.
• 1 cup mashed bananas Use very ripe bananas for best flavor.
• 1/2 cup vegetable oil
• 2 large eggs Can be replaced with flax eggs for a vegan version.
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour Can substitute with whole wheat flour, but may alter texture.
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon Other spices like nutmeg can be added.

Add-ins

• 1 cup blueberries (fresh or frozen) If using frozen, do not thaw to prevent batter from turning blue.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and grease a loaf pan.
• In a large bowl, mix together the grated zucchini, mashed bananas, vegetable oil, eggs, and vanilla extract until well combined.
• In another bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
• Fold in the blueberries gently.

Baking

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Serving

• Slice and enjoy your Blueberry Banana Zucchini Bread warm or at room temperature.

Notes

Serve with butter or cream cheese. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Keyword Baked Goods, Blueberry Banana Zucchini Bread, Healthy Snacks, Quick Bread, Zucchini Bread