Banana Blueberry Zucchini Bread 🫐🍌 is an EASY, no mixer quick bread packed with ripe bananas, juicy blueberries, and grated zucchini. The fruit and zucchini keep every slice incredibly soft, moist, and tender. It’s a great way to use up summer zucchini and is the kind of homemade bread everyone will want seconds of!
Easy Banana Blueberry Zucchini Bread Recipe
- This banana blueberry zucchini bread is an easy, no-mixer recipe with juicy blueberries in every bite. Your house will smell like a bakery while it bakes, which is reason enough to make it.
- Zucchini is one of my favorite secret weapon ingredients because it keeps quick breads incredibly moist and tender without adding much flavor. If you couldn’t see the little green flecks, I doubt you’d even know it was there.
- My family couldn’t taste the zucchini at all, so this is a great recipe for anyone who may be skeptical about baking with it.
- Between the zucchini, bananas, and blueberries, you’re getting extra veggies and a double serving of fruit, so I didn’t mind reaching for multiple slices.
- The bread is soft, springy, fruity, and perfect for breakfast, snacking, or anytime you want an easy homemade loaf that feels a little bakery-worthy.
Ingredients in Banana Blueberry Zucchini Bread
- Egg, brown sugar, canola oil, granulated sugar, sour cream, and vanilla: These keep the bread soft, moist, and flavorful. Sour cream adds richness and helps create a tender crumb.
- All-purpose flour, baking powder, baking soda, and salt: These dry ingredients give the bread structure and help it rise properly.
- Mashed ripe bananas: Use very ripe bananas with plenty of black spots and a sweet smell. If the bananas are not ripe enough, the bread will not be as sweet and the texture may be off.
- Grated zucchini: Zucchini adds moisture and keeps the loaf soft without adding much flavor.
- Fresh blueberries: I have only tested this recipe with fresh blueberries. Frozen blueberries would likely work, but do not thaw them first and expect the bake time to increase slightly. Toss the blueberries in a little flour before adding them to the batter to help prevent sinking.
- Other berries: You can use another berry if desired. If using larger berries, such as strawberries, dice them into smaller pieces first.
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Banana Blueberry Zucchini Bread
- This easy, no-mixer quick bread is packed with bananas, zucchini, and blueberries, which make it incredibly soft, moist, and tender.
- Stir together the wet ingredients, then add the dry ingredients and mix until just combined.
- Gently fold in the grated zucchini and mashed bananas, followed by the blueberries.
- Turn the batter into a loaf pan and bake until the bread is cooked through, tenting with foil if the top is browning too quickly.
- Let the bread cool before slicing so the ultra-moist loaf has time to set up properly.
Blueberry Banana Zucchini Bread
Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup canola or vegetable oil
- ¼ cup granulated sugar
- ¼ cup cup sour cream, (Greek yogurt may be substituted)
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour + 1/4 cup for tossing with blueberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ 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)
Instructions
- 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. This is a VERY moist loaf so make sure it's fully done before you take it out of the oven – you can't decide later that it wasn't quite done and put it back in (will never work) and you'd have to toss it due to raw egg.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQs
I haven’t tried that myself, so I can’t say for absolute 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 the results though, as I’ve only ever made this as a banana zucchini loaf.
More Easy Banana Bread Recipes:
Crockpot Chocolate Chip Banana Bread — Think slow cookers are only for soups and savory recipes? Think again because you can make this soft, tender, moist banana bread in your Crockpot and it’s SO EASY!
Flour’s Banana Bread — Made with Flour Bakery’s famous recipe to see if it lives up to the hype. Verdict? Totally fabulous! Make it!!
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!
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 and June 9, 2023 with updated text.
I made your chocolate chip zucchini loaf. I find your one bowl loafer recipes tend to be underbaked on the bottom
A few things. All ovens vary, have you checked yours with an oven thermometer to make sure 350 is really 350? Consistent issues may indicate your oven is not working quite up to temp.
In all my recipes, I do write extensive details about baking time, to use mine as a guide, but to always bake until done whatever that means in your oven, pan, climate, etc.
Any time you’re baking with very moist ingredients like zucchini, bananas, or most any fruit…things may take longer. That’s fine. Just bake them until they’re done.
What can I use instead of bananas?
canned pineapple or applesauce?
Nancy for banana bread, you do need to use bananas. There is no substitute for bananas in this case.
If you want to make another type of bread such as zucchini bread, carrot zucchini, etc. you should make those.
https://www.averiecooks.com/blueberry-zucchini-bread/ this is the closest version, sans bananas
https://www.averiecooks.com/the-best-zucchini-bread/
https://www.averiecooks.com/carrot-zucchini-bread/
Use the magnifying glass to search my site. I have 200+ quickbreads in all flavor combinations. Start typing in words and watch the pictures populate.
Great recipe base with a couple adjustments. I did about half the sugar and instead of baking in a 9×5 pan for 90 mins, I baked in a 10×6 for 45 mins, no foil tent needed, no overflow. It was still quite sweet even with only the brown sugar!
I’m glad to hear you enjoyed the recipe and that it turned out great and that your adjustments worked out well.
Delicious combination. Followed instructions to a T but the blueberries still sunk during baking
Everyone enjoyed it anyway.
Sometimes they still do sink but thank you for trying the recipe and glad that everyone enjoyed it.
I love this zucchini bread, I doubled the recipe added chopped walnuts and baked in 5/11” disposable foil pans, I shortened the baking time and they came out perfectly, and I used frozen blueberries. I did thawed them though
I am glad to hear this came out perfectly for with how you made it with walnuts, doubling, and using frozen berries and all worked out great for you!
I tried this receipe thr second time. I didn’t really change much except left the white sugar out. Tried one with sour cream the other one with full fat greek yogurt. This time in a 9×8 pan. Again it’s way too brown on top and still too moist on the bottom of the dough. Dissapointed cause I like the taste a lot. Oven temp. Was set exactly to 350 fahrentheit. Not sure what I could have done differently? The first loaf I did turned out even more wet inside and too brown on the outside (and I did cover them all after a while)
First, please don’t omit the sugar. Even though you may think it doesn’t alter anything, it does. Too much to discuss so just trust me.
Secondly, make sure you are baking in a 9×5 loaf pan.
Third, it sounds like you have a hot-running oven. Turn the temp down by 20-25 degrees. It will take longer to bake but it may not get overly browned.
Four, follow my tenting the pan advice if that it’s still browning too much.
Five, wring out the zucchini in your case, even though I don’t recommend it in general, in your case, give that a try too.
Followed recipe almost exactly as written except added 1/2 cup more blueberries and a couple shakes of cinnamon. I baked it in a 9×9 pan. Delicious. Whenever I bake anything in bread pan it is dry around edges and sinks in middle.
Followed recipe almost exactly as written except added 1/2 cup more blueberries and a couple shakes of cinnamon. I baked it in a 9×9 pan. Delicious. Whenever I bake anything in bread pan it is dry around edges and sinks in middle.
I’m glad it worked out great for you in a 9×9 inch pan!
This bread AND your other Zucchini Breads are DELICIOUS! IM sticking with your recipes, NO failurs ever!
This bread AND your other Zucchini Breads are DELICIOUS! IM sticking with your recipes, NO failurs ever!
That is wonderful to hear that you’ve had great successes with my recipes and you’re sticking with them!