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