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Blueberry Banana Zucchini Bread

🫐🍌🙌🏻🍞 This is an EASY, no-mixer zucchini bread recipe that's packed with bananas, juicy blueberries, and grated zucchini which keep it SO soft, moist, and tender! I guarantee this will be your new favorite quick bread and your family and friends will rave about it and want seconds!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
30 mins
Total Time
2 hrs 10 mins
Servings: 10
Calories: 233 kcal
Course: Breakfast , Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  3. Add 1 1/4 cups flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  4. Add the bananas, zucchini, and stir to combine; set aside.
  5. To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
  6. Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
  7. 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.
  8. 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.
  9. 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 Information

Serving 1slice Calories 233kcal (12%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 20mg (7%) Sodium 147mg (6%) Potassium 170mg (5%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 107IU (2%) Vitamin C 6mg (7%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 233

% 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.