Blueberry Banana Zucchini Bread
User Reviews
4.5
Blueberry Banana Zucchini Bread
Description
The Blueberry Banana Zucchini Bread recipe blends mashed bananas and grated zucchini into a batter enriched with brown and granulated sugars, sour cream, and vanilla extract. Flour, baking powder, baking soda, and salt provide the structure and leavening, while careful mixing avoids overworking the batter to maintain a tender crumb. Blueberries are tossed in flour before folding into the batter to keep them evenly distributed during baking.
Baked in a greased loaf pan at 350°F, the bread develops a golden exterior and a soft interior dense enough to hold the fruit and vegetables well. The zucchini adds moisture and subtle earthiness without overwhelming the banana’s sweetness. The loaf is suitable for breakfast or snack times.
Adapted from previous zucchini and banana bread recipes, this bread balances familiar ingredients in a way that highlights fresh blueberries and the moist texture contributed by the vegetables and fruits. Monitoring baking time and testing doneness with a toothpick prevents under or over baking.
Ingredients
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup canola oil or vegetable oil
- ¼ cup granulated sugar
- ¼ cup sour cream Greek yogurt may be substituted, cup
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour plus 1/4 cup for tossing with blueberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 cup banana from about 2 medium/large bananas, mashed ripe
- 1 cup zucchini laid loosely in cup and not packed (don’t wring out, coarsely grated
- 1 cup blueberries fresh, 6 ounces
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
- The recipe is adapted from blueberry zucchini and zucchini banana bread versions to combine flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 233kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 20mg | 7% |
| Sodium | 147mg | 6% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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