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Blueberry Banana Zucchini Bread

Blueberry banana zucchini bread is a triple quick bread mash-up with a tender, golden loaf and juicy blueberry bursts. Ripe banana and squeezed-dry zucchini keep the crumb moist, while a full bake time ensures a clean toothpick.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp flour for tossing blueberries; measure from total flour as needed
Sweetener and wet ingredients
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.25 cup vegetable oil
  • 1 cup bananas 3 very ripe bananas, mashed (about 1 cup)
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Vegetable and fruit
  • 0.75 cup zucchini grated and squeezed dry
  • 1 cup blueberries fresh or frozen

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan (grease the sides and bottom for easy release), then set aside.
  2. Grate and squeeze the zucchini dry so it won’t add extra liquid to the batter.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until evenly combined (look for consistent speckling of cinnamon).
Mix wet ingredients
  1. Mash the ripe bananas in a large bowl until smooth, then add granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla and stir to combine until glossy and uniform.
  2. Stir in the grated squeezed zucchini until the batter looks thick and evenly streaked.
Combine and bake
  1. Fold the dry ingredients into the wet mixture just until no dry flour remains, keeping the batter slightly lumpy.
  2. Fold in blueberries that have been tossed in 1 tablespoon flour so they distribute without sinking.
  3. Pour the batter into the greased loaf pan and spread the top evenly for an even rise.
  4. Bake 60–70 minutes at 350°F until a toothpick in the center comes out clean (the banana and blueberries make it moist, so rely on the full bake time).
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the center finishes setting and the crumb holds together.

Notes

Pro tip: squeeze the grated zucchini very well—excess moisture can turn the center gummy even if the edges look done. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lower-sugar option, replace the granulated and brown sugar with an equal-measure baking sweetener or use half sugar and half a 0-calorie sweetener that browns (follow the package for substitution).