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! 

sliced loaf of Blueberry Banana Zucchini Bread on countertop

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.

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.

Baking Takes A While!

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.

slices of Blueberry Banana Zucchini 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:

  • Egg
  • Brown sugar
  • Canola oil
  • Granulated sugar
  • Sour cream
  • Vanilla extract
  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Mashed ripe bananas
  • Grated zucchini
  • Fresh blueberries 
two slices of Blueberry Banana Zucchini Bread with fresh blueberries

Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.

How to Make Blueberry Banana Zucchini Bread

This moist zucchini bread couldn’t be easier to make!

  1. Simply stir together the wet ingredients.
  2. Then add the dry.
  3. Add the grated zucchini and mashed bananas and stir gently to combine.
  4. And finally fold in the blueberries. 
  5. 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.
  6. Let the quick bread cool for 15 minutes in its pan before removing to cool on a wire rack before slicing and serving!
Blueberry Banana Zucchini Bread - Banana bread just got BETTER with juicy BLUEBERRIES in every bite!! The zucchini (you can't taste it) keeps it moist and HEALTHY! Easy and DELICIOUS!!

Can I Freeze Zucchini Bread?

Absolutely! You can freeze this bread for up to 4 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. 

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! 

Can I Turn This Quick Bread Recipe Into Muffins? 

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. 

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! 

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 so be prepared to add 5-10 minutes more is my guess but of course watch your loaf.

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. 

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! 

Pin This Recipe

Yield: one 9x5-inch loaf

Blueberry Banana Zucchini Bread

Blueberry Banana Zucchini Bread

This Blueberry Banana Zucchini Bread is so moist and flavorful thanks to the blueberries and banana. I guarantee this will be your new favorite quick bread! 

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • 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)


  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  3. Add 1 1/4 cups flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  4. Add the bananas, zucchini, and stir to combine; set aside.
  5. To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
  6. Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
  7. 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.
  8. 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.
  9. 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.

Nutrition Information:



Serving Size:


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! 

A sliced loaf of The Best Strawberry Banana Bread

Cream Cheese-Filled Banana Bread — Banana bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!!

A sliced loaf of Cream Cheese-Filled Banana Bread with graphic title

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! 

A stack of Six-Banana Banana Bread slices on a white plate

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! 

Slices of Six-Banana Banana Bread on a white plate

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! 

Slices of Pineapple Coconut Oil Banana Bread on a white plate

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! 

A sliced loaf of Browned Butter Buttermilk Banana Bread with Strawberry Butter

Carrot Banana Bread — This super moist, springy, tender carrot banana bread is bread that reminds me of cake and I’m not complaining.

A sliced loaf of Carrot Banana Bread

Originally posted August 17, 2016 and reposted July 28, 2021 and June 9, 2023 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. This bread AND your other Zucchini Breads are DELICIOUS! IM sticking with your recipes, NO failurs ever!

    Rating: 5
    1. That is wonderful to hear that you’ve had great successes with my recipes and you’re sticking with them!

  2. How can I SAVE these recipes, I’v made several, and LOVE THEM, but don’t no how to put them on my Pintrist board????

    Rating: 5
    1. Every photo has a hoovering Pinterest button in the upper right or left hand corner (depending on your device) and you can save/Pin easily that way.

  3. Made Blueberry,Zucchini, Banana bread with frozen blueberry. Turned out beautiful. Your recipes are awesome. Made the broccoli cheese soup and the strawberry bar also.

    Rating: 5
    1. Thanks for the 5 star review and glad you love my recipes. Thank you for letting me know they all have turned out awesome. Best comment all day, thank you!

  4. This was perfect! I used coconut oil and greek yogurt. Moist, and not so sweet as sometimes these breads can be. I love bananas, so this was right up my alley! Thank you for another great recipe :)

    Rating: 5
  5. This was SO good! I used coconut oil in place of the vegetable oil. I also used frozen thawed blueberries. I still dusted them with the flour, and it turned out delicious! Thank you!

    Rating: 5
    1. Thanks for the 5 star review and great to hear this was delicious! I loveee using coconut oil in place of veg/canola oil as well! It adds such a lovely touch. Glad the frozen berries also worked great.

  6. I made this recipe. I got nervous letting it cook so long but your time proved to be accurate. It is dense but soft. My little granddaughters enjoyed it as well as my 96-year-old mother. Plan to make it again tomorrow. I just need to buy more bananas so I can keep up with a supply of over ripe ones. Thank you for the detailed instructions.

    Rating: 5
    1. Glad all the generations in your family are enjoying this! Yes, it’s a super moist batter and that is why the long baking time. Glad it worked out for you.

  7.  I just finished making this bread as stated &  after reading other comments I decided to put it in a 9 x 9 pan.  Baked it for 35 minutes at 350° and it came out perfect!   It might have needed another one or two minutes to finish cooking but it came out pretty good and I will be making it again ! Thank you!

    Rating: 5
    1. Thanks for the 5 star review and glad that it worked out perfectly for you in a 9×9 and that you will be making it again!

  8. I used frozen blueberries with no problem. I also doubled the recipe and used a 9×11 cake pan, and cut into squares. Awesome recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad that the frozen berries worked well as did the 9×11 cake pan. I can see that being great here for such a moist batter like this one since it pushes it out in a much larger and shallower surface area so it will cook quicker probably I am guessing.

    1. Yes but it’s already a moist bread and adding carrots especially will make it even moister so you may need to add a touch more flour and/or bake a bit longer.

      1. I’ve been making this blueberry banana bread and the carrot banana bread and they’re amazing! I don’t consume dairy so I omitted the sour cream and instead do 1/4 cup brown sugar and then 1/4 cup of half maple syrup and half almond milk. The bread turns out great – rises perfectly and is SO moist! Thank you for this!

        Rating: 5
      2. Thanks for the 5 star review and glad you’ve been making this bread as well as the carrot banana bread and have been making them dairy free with great results!

  9. I made it exactly how it was written but it only took 70 min to bake. I haven’t tasted it yet as it so pretty! I may add some cinnamon to it next time. I love cinnamon in banana bread and I think it would compliment it nicely.

    Rating: 4
  10. Thank you for this awesome recipe! I love your site! The bread came out delicious…everyone loved it! To keep in my favorites! Love from Quebec, Canada! :)

    Rating: 5
  11. This recipe is just perfect and i was able to use the banana and zucchini from my freezer. I wouldn’t change a thing.

    Rating: 5
    1. Thanks for the 5 star review and glad that you were able to use up what you had and wouldn’t change a thing!

  12. Hi there! Made this recipe last night. Cooked and cooked and cooked- looked risen felt springy. Overnight completely sunk 😢😢
    Tastes delicious but texture is completely off is there anything I can do to save it next day? Is it stupid to ask if putting it back in the oven will do anything now? Clearly need some bread making practice over here…

    1. This loaf does take a while to cook through fully from all the moist ingredients. Sunk means it really wasn’t cooked through properly and in my opinion, I would toss it. Anything with this much fruit/eggs that wasn’t fully cooked is a bacterial breeding ground. Next time I would bake it just a bit longer or possibly you could wring out some of the moisture from the zucchini in a paper towel before adding it to the batter – that may help too.

  13. This recipe turned out fabulous! I substituted half of the white flour with whole wheat flour and used Greek yogurt instead of sour cream. I made the recipe into 12 muffins instead of a loaf and baked them at 375 degrees for 30 minutes. The muffins were wonderful and I will definitely make them again!!

    Rating: 5
  14. This is by far the best bread recipe I have ever made! My family gave it a total thumbs up! Highly recommend. I used frozen blueberries and frozen zuc, that I had in the freezer. Turned out great!

    Rating: 5
    1. Thanks for the five star review and I’m so glad to hear that the frozen products worked out just great for you!

  15. Was wondering if you or anyone on the thread has tried alternative flours or if anyone knows has a reliable source for converting recipes using alternative ingredients ..thanks to anyone who can help out.

    Bob The Baker

    1. When you say alternative flours, not sure if you mean GF or what you are referring to. If that’s what you mean, I would just try one of the GF flour blends that are designed for baking to replace regular flour one for one.

  16. Just made these tonight! Used frozen blueberries without problems and made them into muffins which only took about 30 minutes (I used silicone muffin tins) thanks for a great new recipe!

  17. Hello, do you think this recipe will work with blackberries as well? There are so many blackberries over here and I really would like to bake something with them and your recipe sounds so good!

  18. I’m no baker, but I definitely had to try this recipe! I baked it for about 100 minutes. For whatever reason, the loaf didn’t rise. It’s actually about half the height that it should be. Any ideas why?

    1. It’s really hard to say. Being that you don’t bake much, were all your ingredients fresh, i.e. baking soda and powder? Also zucchini and berries are both very moist. It could be that you needed to wring the zucchini out – and/or add more flour if the batter was really moist. It’s hard to troubleshoot from afar. But being that it’s an issue of a short and squat loaf, I am guessing it was the baking soda and powder. Thanks for trying the recipe.

  19. Your Blueberry Banana Zucchini Bread is so yummy! My family loves it! I am featuring your recipe in a blog post today at with a link back to this site. Thanks for such a great recipe!

      1. Yesterday we tried the recipe with mini loaves and it was fantastic. For my oven (which is hyper) we baked the mini loaves at 320 degrees and started checking them after about 35 minutes. These will be perfect to sell at farmer’s markets or bake sales. :)

  20. I made this blueberry,banana and zucchini bread last night with a coconut Greek yogurt instead of sour cream….
    OMG it was to die for!!! Soooooo good….. Good thing I made 2 loaves since my husband ate most of the first one and I took the second one to work. Made my co-workers happy!

  21. Hi Averie, just a quick note to let you know that the first loaf I made was so good that I have just made a double batch and its in the oven. Hoping it turns out as well! I can’t believe my luck to find this great recipe that uses up my garden zucchini (ok lets be honest – it used one big one and I have tons left), fresh blueberries from the market and ripe bananas that were going to go in the freezer with all the other bananas lol. Thanks so much for this and many of your other great recipes!!

  22. Do you know if this bread freezes well? I’d like to take some camping next week but I have fresh blueberries and ripe bananas now. Thanks ?

    1. Most breads like this freeze very well and although I haven’t personally tried, I think it will be totally fine. Enjoy the bread while you’re camping!

    1. Do different oils substitute easily? = yes and no, depends what you’re making. Canola or veg are fine here. With coconut, you could probably use it, noting it will impart some flavor that the others won’t.

  23. I keep saying it but need to get on the zucchini train, this bread looks so moist. I am with you, banana bread is so great, I love making new versions too! This is one to try!

  24. I am making this, this weekend! I’m going to be home alone and not a better way to spend it than cooking some delicious banana bread!!! I love all of your recipes I have tried.

  25. You are a mind reader!  I have all this in my house and I want to use it up before we go on vacation!  Perfect recipe to clear out the produce.

  26. I think my goal in life is to eat 40 loaves of banana bread before I turn 40… lol. I love all of them but I think this might be my favorite of yours…

    1. The one banana bread I haven’t made yet is your recipe for your mom’s. That crack down the center gets me every time!

  27. Is your house just quick bread central? I just imagine your countertops loaded down with quick breads all the time. Really good ones, with zucchini. :)
    This one’s another winner!

    1. I feel like I am quick bread central :) Thankfully they freeze well and with banana bread anything, they never last long anyway because it’s my thing :)

  28. This really is a fruit and veggie loaf!! It has so many moisturizing ingredients so I can see why it would take longer to bake–but I bet it’s worth it.?

    1. It did surprise me with how long it took but then after I thought about it, yes all those moisturizing ingredients just took awhile. And yes, worth the wait :)