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Blueberry Banana Zucchini Bread

Moist Blueberry Banana Zucchini Bread that Everyone Loves

Delight in the goodness of Blueberry Banana Zucchini Bread—moist, flavorful, and easy to make. Perfect for breakfast or a sweet snack!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 large Egg Binds the ingredients and adds moisture.
  • 1 cup Light Brown Sugar Adds sweetness and moisture; packed for best results.
  • 1/3 cup Canola or Vegetable Oil Provides fat for richness and moisture; a neutral-flavored oil works best.
  • 1/2 cup Granulated Sugar Sweetens the bread; adjust according to preference.
  • 1/2 cup Sour Cream (or Greek Yogurt) Contributes to the bread’s moist texture; adds a slight tang.
  • 1 teaspoon Vanilla Extract Enhances the sweetness and overall flavor profile.
  • 1 1/2 cups All-Purpose Flour Serves as the base for the bread's structure; toss blueberries in extra flour before adding.
  • 1 teaspoon Baking Powder Helps the bread rise, giving it a light texture.
  • 1/2 teaspoon Baking Soda Additional leavening agent, balancing the acidity from the sour cream.
  • 1/2 teaspoon Salt Enhances flavor; adjust to taste.
  • 2 medium Mashed Ripe Bananas Primary flavor, providing sweetness and moisture; aim for very ripe bananas.
  • 1 cup Coarsely Grated Zucchini Keeps the bread moist without imparting flavor; do not pack tightly in the cup.
  • 1 cup Fresh Blueberries Adds bursts of flavor; use fresh for best results; if using frozen, do not thaw and increase baking time.

Equipment

  • 9x5-inch loaf pan
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
    Blueberry Banana Zucchini Bread
  2. In a large mixing bowl, whisk together the egg, light brown sugar, granulated sugar, oil, sour cream, and vanilla extract until smooth.
    Blueberry Banana Zucchini Bread
  3. Gently mix in the all-purpose flour, baking powder, baking soda, and salt until just combined.
    Blueberry Banana Zucchini Bread
  4. Fold in the mashed bananas and grated zucchini until thoroughly integrated.
    Blueberry Banana Zucchini Bread
  5. Toss the blueberries in a bit of flour and fold them into the batter carefully to avoid breaking them.
    Blueberry Banana Zucchini Bread
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
    Blueberry Banana Zucchini Bread
  7. Bake for 75-90 minutes, checking for doneness with a toothpick in the center.
    Blueberry Banana Zucchini Bread
  8. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
    Blueberry Banana Zucchini Bread

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 140mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 50IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

This bread keeps well in an airtight container and can be frozen for up to six months.

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