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Loaf of blueberry banana zucchini bread with slices on a wooden table

Blueberry Banana Zucchini Bread

A delightful and moist bread that combines ripe bananas, zucchini, and blueberries, perfect for breakfast or a sweet treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar Packed
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1 cup grated zucchini (about 1 medium zucchini)
Filling
  • 1 cup fresh or frozen blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk until well blended.
  3. In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Stir in the mashed bananas and grated zucchini until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to over-mix!
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared loaf pan and spread it evenly.
Baking
  1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean.
  2. Remove from oven and cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

This bread keeps well for about 3-4 days at room temperature if wrapped tightly. For longer storage, consider slicing and freezing it, which can last up to 3 months in the freezer.