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 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.
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.
is it possible to make muffins instead of bread ???
yes
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! :)
Thanks for the 5 star review and glad this came out deliciously!
This recipe is just perfect and i was able to use the banana and zucchini from my freezer. I wouldn’t change a thing.
Thanks for the 5 star review and glad that you were able to use up what you had and wouldn’t change a thing!
One of the best breads I’ve tried. I make it often. Thank you for sharing!!
Thanks and glad you make it often!
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…
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.
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!!
Thanks for the 5 star review and glad the whole wheat flour worked out ok!
My only comment is “you are the best”
Awww…thank you very much!!
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!
Thanks for the five star review and I’m so glad to hear that the frozen products worked out just great for you!
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.
This was soooooo good – moist, flavorful, healthy and low cal. Perfect! And very easy to make!
Thanks for trying the recipe and glad this hit the spot all the way around!
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!
Glad they turned out amazing for you!
Can these be made into mini muffins? How long would you cook them and what temperature? Thank you!
I’ve only made as written so I can’t really give advice on the details if you change things.
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!
If they’re sweet and in season, go for it!
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.