Blueberry Banana Zucchini Bread Recipe
Prepare to fall in love with Blueberry Banana Zucchini Bread—a moist, flavorful loaf that brings together the best of summer’s bounty in each bite! Picture this: sweet, juicy blueberries burst alongside tender banana and a hint of vibrant zucchini, all tucked into a homey, golden loaf you’ll want to bake again and again. Whether you serve it for breakfast, a cozy snack, or share it over coffee with friends, Blueberry Banana Zucchini Bread always delivers that “just one more slice” craving.
Ingredients You’ll Need
What makes this Blueberry Banana Zucchini Bread so special is how each ingredient works in perfect harmony. They’re all easy to find and play a unique role, whether adding sweetness, moisture, or a pop of color that keeps every bite interesting.
- Egg: Gives the loaf structure and helps hold all those delicious bits together.
- Light brown sugar: Adds deep caramel sweetness and a richer flavor than white sugar alone.
- Canola or vegetable oil: Offers essential moisture for a perfectly tender crumb, without overpowering the other flavors.
- Granulated sugar: Balances the loaf’s sweetness for that just-right touch.
- Sour cream (or Greek yogurt): Brings a gentle tang that complements the bananas and keeps your bread incredibly moist.
- Vanilla extract: Infuses warmth and aroma, beautifully tying together all the flavors.
- All purpose flour: Serves as the loaf’s base for the perfect rise and sturdy texture, plus a little extra for tossing the blueberries.
- Baking powder and baking soda: These ensure your bread rises high and stays soft, never dense.
- Salt: Just a pinch brightens every flavor and keeps the loaf from tasting flat.
- Mashed ripe bananas: The secret to intense banana flavor and extra moisture.
- Coarsely grated zucchini: Adds subtle green-flecked beauty and keeps the bread wonderfully tender—no need to wring out the liquid!
- Fresh blueberries: Use these for juicy, tangy bursts in every bite—tossing them in flour keeps them from sinking.
How to Make Blueberry Banana Zucchini Bread
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350F. Give a 9×5-inch loaf pan a generous coating of floured cooking spray or grease and flour—this simple step ensures your Blueberry Banana Zucchini Bread will pop out effortlessly later.
Step 2: Whisk the Wet Ingredients
In a large bowl, add your egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream (or Greek yogurt), and vanilla extract. Whisk everything together until smooth and beautifully golden—the base for tons of flavor.
Step 3: Add the Dry Mix
Next, sprinkle in 1 1/4 cups flour, baking powder, baking soda, and salt. Stir gently until just combined; you want a cohesive but not over-mixed batter so your Blueberry Banana Zucchini Bread stays tender.
Step 4: Fold in Bananas and Zucchini
Add the mashed ripe bananas and grated zucchini to your bowl. Quickly fold them in until just incorporated—the batter will look lusciously thick and speckled with green.
Step 5: Prep and Toss the Blueberries
In a smaller bowl, toss the fresh blueberries with 1/4 cup flour. This clever trick helps the berries stay suspended in the loaf, so you’ll get blueberry goodness all the way through!
Step 6: Fold Blueberries into the Batter
Pour the blueberries (and any flour left in the bowl) into your main mixture. Give it a gentle stir—just until evenly distributed for perfect swirls of fruit in every bite.
Step 7: Fill the Pan and Add a Decorative Touch
Scrape the batter into your prepared pan and smooth the top with a spatula. For a bakery-style look, sprinkle an extra handful of blueberries right over the surface—so pretty!
Step 8: Bake (With a Crucial Tip!)
Place the loaf pan on a baking sheet as a safeguard against overflow. Bake for 75 to 90 minutes (start checking at 75), but here’s the key: at the 45-minute mark, tent your pan with foil so the top stays golden, not overbrowned. Rotate the pan a couple of times for the most even baking—oven hotspots are real! The bread is done when a toothpick in the center comes out clean or with a few moist crumbs (no raw batter).
Step 9: Cool, Slice, and Enjoy
Let your freshly baked Blueberry Banana Zucchini Bread cool in the pan for 15 minutes, then turn it out onto a wire rack to finish cooling. This patience pays off—slicing it too soon can make it fall apart! Once fully cooled, slice and get ready to fall in love.
How to Serve Blueberry Banana Zucchini Bread
Garnishes
For an irresistible finish, dust your cooled loaf with a sprinkle of powdered sugar, a drizzle of honey, or an extra handful of fresh blueberries. A few thin banana or zucchini slices make a lovely, garden-fresh accent right before serving.
Side Dishes
Pair slices of Blueberry Banana Zucchini Bread with thick Greek yogurt or a dollop of whipped butter for a hearty breakfast. It’s also delightful alongside a mug of coffee or a cool glass of milk for a simple afternoon treat.
Creative Ways to Present
Turn this bread into brunch perfection by cutting thick slices and topping each with a scoop of vanilla ice cream or lemon zest. For a crowd, arrange mini slices on a wooden platter with extra blueberries and a scattering of edible flowers for a charming, rustic display.
Make Ahead and Storage
Storing Leftovers
Blueberry Banana Zucchini Bread stays moist and flavorful for days! Simply wrap it tightly in plastic wrap, then store it in an airtight container at room temperature—where it’s good for up to a week. It stays surprisingly fresh and never dries out.
Freezing
To freeze, slice the cooled loaf and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. Stored like this, Blueberry Banana Zucchini Bread will keep its texture and flavor for up to 6 months—just pull out a slice whenever you want a treat!
Reheating
To revive that fresh-baked magic, simply warm a slice in the microwave for about 15–20 seconds, or toast it lightly. The gentle heat brings out the aromas and softens the bread, making it taste like it just came out of the oven.
FAQs
Can I use frozen blueberries instead of fresh ones?
Fresh blueberries are recommended because they keep the batter from turning blue and prevent excess moisture, but you can use frozen in a pinch—just toss them in flour and add while still frozen to minimize color bleeding.
Do I need to peel the zucchini?
There’s no need to peel zucchini; its tender skin blends right in and adds those lovely green flecks that make Blueberry Banana Zucchini Bread extra pretty and nutritious.
What if I don’t have sour cream?
No worries! Greek yogurt is a great substitute for sour cream, lending the same tang and moisture, so you won’t miss a thing in terms of taste or texture.
How do I know when my bread is fully cooked?
Insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs, but no raw batter. Given how moist this loaf is, be patient—if in doubt, bake just a little longer.
Can I make this as muffins instead of a loaf?
Absolutely! Divide the batter among muffin tins, filling each about 3/4 full, and bake at 350F for 22–28 minutes, or until a toothpick comes out clean. It’s a fun twist on Blueberry Banana Zucchini Bread, perfect for on-the-go snacks.
Final Thoughts
If you’re searching for a loaf that’s comfortingly familiar yet bursting with fresh, vibrant flavors, Blueberry Banana Zucchini Bread is a must-bake. Every slice is a little celebration of summer and a testament to how irresistible homemade baking can be. Give it a try—you may find yourself making it again and again, just like I do!
Print
Blueberry Banana Zucchini Bread Recipe
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Blueberry Banana Zucchini Bread is a delightful combination of flavors and textures. Moist and tender, with bursts of juicy blueberries, it’s perfect for breakfast, snack, or dessert.
Ingredients
Wet Ingredients:
- 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 sour cream (Greek yogurt may be substituted)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 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)
Additional Ingredients:
- 1 cup mashed ripe bananas (from about 2 medium/large bananas)
- 1 cup coarsely grated zucchini (not packed)
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350F. Prepare a 9×5-inch loaf pan.
- In a large bowl, whisk together egg, sugars, oil, sour cream, and vanilla.
- Add flour, baking powder, baking soda, and salt; stir gently.
- Stir in bananas and zucchini.
- In a separate bowl, toss blueberries with flour.
- Add blueberries to the batter; mix gently.
- Transfer batter to the pan and bake for about 90 minutes.
- Cool in the pan before slicing and serving.
Notes
- For best results, do not overmix the batter.
- Adjust baking time based on your oven and ingredients.
- This bread freezes well for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Blueberry Banana Zucchini Bread, Bread Recipe, Zucchini Bread, Blueberry Bread
