Easy Banana Zucchini Bread with Blueberries
A delicious and healthy treat, this Easy Banana Zucchini Bread with Blueberries combines the natural sweetness of ripe bananas and blueberries with the moisture of grated zucchini, perfect for busy lifestyles.
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.
Notes
This bread is perfect for breakfast, a snack, or dessert. Enjoy it plain or with a little butter on top. It pairs well with coffee or tea.