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Blueberry Banana Zucchini Bread

Averie Sunshine

4.53 from 152 votes

Updated: Aug 12, 2026

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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

1. This easy, no-mixer quick bread is packed with bananas, zucchini, and blueberries, which make it incredibly soft, moist, and tender.
2. Stir together the wet ingredients, then add the dry ingredients and mix until just combined.
3. Gently fold in the grated zucchini and mashed bananas, followed by the blueberries.
4. 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.
5. Let the bread cool before slicing so the ultra-moist loaf has time to set up properly.

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4.53 from 152 votes

Blueberry Banana Zucchini Bread

By Averie Sunshine

🫐🍌 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!

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Servings: 10

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

Adapted from Blueberry Zucchini Bread and Zucchini Banana Bread.

Nutrition

Serving: 1slice, Calories: 233cal, Carbohydrates: 36g, Protein: 3g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 20mg, Sodium: 147mg, Potassium: 170mg, Fiber: 1g, Sugar: 20g, Vitamin A: 107IU, Vitamin C: 6mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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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.