Blueberry Banana Zucchini Bread
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Blueberry Banana Zucchini Bread — This is an easy zucchini bread recipe that’s packed with bananas and juicy blueberries. I guarantee this will be your new favorite quick bread!
Moist Blueberry Banana Zucchini Bread
About a month ago I made Blueberry Zucchini Bread and fell in love with it. But if there’s one thing I like more than even that bread, it’s this banana zucchini bread.
For me, banana bread is better than a fancy layer cake or a decadent slice of pie. I have over 40+ banana bread recipes to prove it and there’s always room for one more. It’s an easy, no mixer recipe for banana bread that’s spiked with juicy blueberries in every bite. Your house will smell like a bakery as the bread bakes.
Zucchini is one of my favorite secret weapon ingredients because it keeps everything very moist and tender without imparting much flavor. If you close your eyes so you can’t see the green flecks, I doubt you’ll be able to taste it. My family said they couldn’t taste it at all here nor could they in my last loaf.
This quick bread recipe takes awhile to bake. My loaf took 90 minutes to cook through. I tented it with foil at the 45 minute mark to prevent the top and sides from browning too quickly while allowing the interior a chance to set up.
Between the moisture from the bananas, zucchini, and blueberries, it takes time to cook through but the result is an incredibly moist loaf. Don’t get hung up on the clock. Bake until your bread is done, whatever that means with your ingredients, oven, and climate.
Since you’re getting extra veggies from the zucchini and a double serving of fruit from the bananas and blueberries, I didn’t mind reaching for multiple slices of this soft, springy bread.
What’s in Blueberry Banana Zucchini Bread?
As with all of my easy zucchini bread recipes, you don’t need any special ingredients to make this recipe. For this blueberry banana bread, you’ll need:
- Brown sugar
- Canola oil
- Granulated sugar
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Mashed ripe bananas
- Grated zucchini
- Fresh blueberries
How to Make Blueberry Banana Zucchini Bread
This moist zucchini bread couldn’t be easier to make! Simply stir together the wet ingredients, then add the dry. Add the grated zucchini and mashed bananas and stir gently to combine, and finally fold in the blueberries.
Turn the banana zucchini bread batter into a floured and greased loaf pan and bake for around 90 minutes. You’ll need to tent the bread with foil at the 45-minute mark so it doesn’t burn on top. Let the quick bread cool for 15 minutes in its pan before removing to cool on a wire rack.
Can I Freeze Zucchini Bread?
Absolutely! You can freeze this bread for up to 6 months. Let it cool to room temperature before sealing it in a freezer bag. Alternately, you can wrap it in a few layers of plastic wrap. When you’re ready to eat this blueberry banana bread, set it on your counter overnight to thaw.
Can I Use Another Berry in This Recipe?
That sounds like a great idea! If your berries are larger than a blueberry (like strawberries, for example), you’ll want to dice them into smaller pieces.
Can I Turn This Quick Bread Recipe Into Muffins?
I haven’t tried that myself, so I can’t say for sure. However, I’ve had readers report success making these as regular-sized muffins and baking them for 30 to 35 minutes at 350F. I can’t guarantee good results though, as I’ve only ever made this as a banana zucchini loaf.
Tips for Making Banana Zucchini Bread
You want to use really ripe bananas for this recipe. They should have plenty of black spots on them and should smell sweet. If your bananas aren’t ripe enough, your blueberry banana bread won’t be as sweet and the texture might be off.
Also note that before adding the blueberries to the batter you need to toss them in some flour to prevent them from sinking to the bottom of the loaf. And I’ve only ever used fresh blueberries for this recipe, so I can’t speak to whether or not frozen would work. My gut says frozen would likely be okay, but you wouldn’t want to thaw them. Frozen would also increase the bake time!
Lastly, make sure your baking powder and baking soda aren’t expired. If they’re not fresh, your loaf may not rise and will turn out incredibly dense.
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour + 1/4 cup for tossing with blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 1 cup mashed ripe bananas (from about 2 medium/large bananas)
- 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
- 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 1/4 cups flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the bananas, zucchini, and stir to combine; set aside.
- To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
- Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
- Place loaf pan on a baking sheet (for insurance against overflow) and bake for about 90 minutes (start checking at about 75 minutes), or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Important note: At the 45 minute mark, tent the pan with a sheet of foil draped loosely over it to prevent the top and sides from browning too quickly while giving the interior a chance to cook through. I encourage rotating the pan a couple times during baking to ensure even baking because many ovens don’t bake evenly. Baking times will vary based on the moisture content of the bananas, zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimate provided.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Amount Per Serving: Calories: 247Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 170mgCarbohydrates: 37gFiber: 2gSugar: 20gProtein: 3g
More Easy Banana Bread Recipes:
The Best Strawberry Banana Bread — Baking with bananas and strawberries adds so much moisture that it’s impossible to have a dry loaf!
Cream Cheese-Filled Banana Bread — Banana bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!!
Six-Banana Banana Bread — Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful!
Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love!
Pineapple Coconut Oil Banana Bread — This banana bread is incredibly moist and is ever so slightly coconut flavored thanks to the coconut oil in the batter. You’ll definitely want seconds of this easy banana bread recipe!
Browned Butter Buttermilk Banana Bread with Strawberry Butter — This homemade banana bread recipe is made with buttermilk and browned butter, which makes it super flavorful. Top it with a schmear of strawberry butter and dig in!
Carrot Banana Bread — This super moist, springy, tender carrot banana bread is bread that reminds me of cake and I’m not complaining.
Originally posted August 17, 2016 and reposted July 28, 2021 with updated text.
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