Blueberry Banana Zucchini Bread

Blueberry banana zucchini bread is everything I want in a quick bread—moist from the bananas and zucchini, loaded with juicy blueberries, and so easy to whip up. I love that you do not need a mixer for this recipe and it is perfect for breakfast or a sweet snack any time of day.

This bread quickly became a family favorite in my house. I first made it one summer weekend with my kids helping to stir and sprinkle extra blueberries on top. Now they always ask for a loaf when blueberries are in season or when those bananas on the counter are getting too brown.

Ingredients

• Large egg: Adds structure and helps bind all ingredients together Look for free range eggs with bright yolks for best texture
• Light brown sugar: Provides deep sweetness and moisture Fresh and soft brown sugar combines easiest
• Canola or vegetable oil: Keeps the bread soft and tender Choose a neutral oil for light flavor
• Granulated sugar: Balances the sweetness and adds structure Pure cane sugar gives the best results
• Sour cream: Makes the loaf extra moist and rich Use full fat for most tender crumb or sub Greek yogurt
• Vanilla extract: Enhances all the comforting flavors Use real vanilla extract if you can
• All purpose flour: Builds the loaf structure and holds everything together Fresh flour with no odor or lumps works best
• Baking powder: Gives rise to the loaf so it is not dense Always check it is fresh before using
• Baking soda: Gives extra lift and tenderness A must when using acidic ingredients like bananas and sour cream
• Salt: Balances sweetness and brings out flavors Fine sea salt is my go to
• Mashed ripe bananas: Offer natural moisture and rich banana flavor Use deeply spotted bananas for sweetest taste
• Coarsely grated zucchini: Packs in more moisture and a little veggie nutrition Use small firm zucchini and do not wring out moisture
• Fresh blueberries: Bring big pockets of juiciness and color Firm plump berries add the prettiest look and best texture

Step-by-Step Instructions

Prepare the Loaf Pan:

Grease a nine by five inch loaf pan with butter or coat with floured nonstick spray Make sure each corner is covered well and set aside

Mix Wet Ingredients:

In a large bowl whisk together the egg brown sugar oil granulated sugar sour cream and vanilla until fully blended and smooth This makes for a creamy and even batter base

Add Dry Ingredients:

Sprinkle in one and one quarter cups flour baking powder baking soda and salt Mix gently until the flour is almost incorporated You want to avoid tough bread so stir just until you see no more flour streaks

Fold In Bananas and Zucchini:

Mash your bananas well then add them along with your loosely packed grated zucchini into the bowl Stir gently until you have a uniform mixture

Prep and Add Blueberries:

In a separate bowl toss the blueberries with one quarter cup flour until they are coated This helps stop them from sinking to the bottom Add these blueberries plus any extra flour bits to the batter and fold in very gently

Fill and Top:

Scrape your batter into the prepared loaf pan Smooth the top softly with a spatula and for extra color sprinkle one or two tablespoons more blueberries over the surface

Bake Slowly:

Place your pan on a baking sheet to catch any drips Bake at three hundred fifty degrees Fahrenheit for about ninety minutes Begin checking around seventy five minutes The bread is done when the top is deep golden and a toothpick in the center comes out clean or with a few moist crumbs If the top browns quickly tent loosely with foil at the forty five minute mark Turn the pan once or twice for even baking

Cool the Bread:

Let your bread cool in the pan for about fifteen minutes then gently run a knife around the edges and turn out onto a rack Let cool completely before slicing so the bread sets up perfectly

Save

One of my favorite things about this bread is the burst of flavor from the blueberries My youngest always tries to steal the end slice with the most berries I love using summer blueberries straight from the farmers market in this recipe

Storage Tips

Once cooled wrap the loaf tightly and keep at room temperature for up to one week If it lasts that long For longer storage slice and freeze individual pieces wrapped in foil and stored in a freezer bag They thaw beautifully for a quick breakfast or snack

Ingredient Substitutions

You can swap plain Greek yogurt for sour cream with great results If you run short on blueberries feel free to use a blend of different berries like raspberries or blackberries Just be sure they are fresh and not too wet For a nutty twist toss in a handful of chopped walnuts or pecans

Serving Suggestions

This bread is wonderful warm with a pat of butter for breakfast or toasted lightly for an afternoon treat It is also lovely as a base for a fruity French toast or served alongside coffee for a sweet weekend brunch

Cultural and Historical Context

Quick breads like this became popular in American baking in the twentieth century when baking powder and soda made homemade loaves easier and faster to make Adding zucchini for extra moisture gained popularity in home kitchens during the garden to table movement in the 1970s Making blueberry banana zucchini bread is my way of combining classic and modern home baking

Recipe FAQs

→ How do I prevent blueberries from sinking?

Toss the blueberries with a little flour before folding into the batter. This helps suspend them evenly throughout the loaf during baking.

→ Can I substitute frozen blueberries?

Fresh blueberries are recommended for best texture, but you can use frozen—do not thaw first to minimize bleeding their color into the batter.

→ Do I need to squeeze water out of zucchini?

No. Grate the zucchini and measure it loosely without packing or wringing. The extra moisture keeps the loaf tender and soft.

→ What if I don’t have sour cream?

You can use Greek yogurt as a substitute for sour cream to obtain a similar moisture and tang in the bread.

→ How do I know when the bread is done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter. Check starting at 75 minutes.

→ How should I store the loaf?

Keep the bread airtight at room temperature for up to one week, or freeze individual slices for up to six months.