Blueberry Banana Zucchini Bread (Print)

Soft banana zucchini loaf packed with blueberries. Extra moist, tender crumb—perfect with coffee or as a sweet breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 1 large egg
02 - 1/2 cup light brown sugar, packed
03 - 1/3 cup canola or vegetable oil
04 - 1/4 cup granulated sugar
05 - 1/4 cup sour cream or Greek yogurt
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/4 cups all-purpose flour, plus 1/4 cup for tossing with blueberries
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt, or to taste

→ Fruits and Veggies

11 - 1 cup mashed ripe bananas (from about 2 medium/large bananas)
12 - 1 cup coarsely grated zucchini, loosely packed (do not wring out)
13 - 1 cup (6 ounces) fresh blueberries

# How to Make It:

01 - Preheat oven to 350°F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan, and set aside.
02 - In a large bowl, add the egg, light brown sugar, oil, granulated sugar, sour cream, and vanilla. Whisk to combine.
03 - Add 1 1/4 cups flour, baking powder, baking soda, and salt to the wet mixture. Stir until just combined, being careful not to overmix.
04 - Add the mashed bananas and grated zucchini to the batter, stirring gently to combine.
05 - In a medium bowl, toss the blueberries with 1/4 cup flour to prevent them from sinking while baking.
06 - Add the floured blueberries along with any remaining flour bits into the batter. Stir until just combined, being careful not to overmix.
07 - Pour the batter into the prepared pan, smoothing the top with a spatula. Optionally, sprinkle additional blueberries on the surface for a pop of color.
08 - Place the loaf pan on a baking sheet to catch any overflow. Bake for approximately 90 minutes, checking for doneness at the 75-minute mark. Tent the pan loosely with foil at the 45-minute mark to prevent overbrowning. Rotate the pan occasionally during baking to ensure even cooking. The bread is done when the top is golden, the center is set, and a toothpick inserted comes out clean or with a few moist crumbs, but no batter.
09 - Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled. Store at room temperature for up to 1 week or in the freezer for up to 6 months.

# Additional Notes:

01 - Ensure that the bread is fully cooked, as it cannot be returned to the oven after cooling due to its moist texture.
02 - Rotating the pan during baking helps achieve even cooking since some ovens may bake unevenly.

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