Blueberry Banana Zucchini Bread

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.

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.

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

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. 

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!!

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. 

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! 

Yield: one 9x5-inch loaf
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: 247 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 24mg Sodium: 170mg Carbohydrates: 37g Fiber: 2g Sugar: 20g Protein: 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.

65 comments on “Blueberry Banana Zucchini Bread”

  1. 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.?

  2. 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!

  3. Craving this bread with coffee!

  4. 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…

  5. 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.

  6. Ooh. We loved your original recipe. You can’t go wrong with bananas.

  7. Zucchini in baking is literally the best! You always make such great quick breads!

  8. 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.

  9. Hey girl this looks really good!

  10. 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!

  11. Do different oils substitute easily? Instead of canola or vegetable oil would coconut oil work?

    • 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.

  12. 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 ?

  13. 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!!

  14. 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!

  15. 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!

    • Thanks for trying the recipe and I’m glad it came out great for you!

      • 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. :)

  16. 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?

    • 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.

  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. Can these be made into mini muffins? How long would you cook them and what temperature? Thank you!

  19. 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!

  20. This was soooooo good – moist, flavorful, healthy and low cal. Perfect! And very easy to make!

  21. 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

    • 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.

  22. 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
  23. My only comment is “you are the best”

    Rating: 5
  24. 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

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