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!
¼cupcup sour creamlite is okay; or Greek yogurt may be substituted
1teaspoonvanilla extract
1 ¼cupsall purpose flour + 1/4 cup for tossing with blueberries
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsaltor to taste
1cupmashed ripe bananasfrom about 2 medium/large bananas
1cupcoarsely grated zucchinilaid loosely in cup and not packed (don’t wring out)
1cup6 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.
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.