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Blueberry Banana Zucchini Bread

Blueberry banana zucchini bread is a triple quick bread with a moist banana loaf crumb and bursts of blueberries. Grated, squeezed zucchini is folded in for hidden veggie moisture while the loaf bakes until a toothpick comes out clean.
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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
Calories: 310
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
  • 0.25 cup brown sugar
  • 0.5 cup granulated sugar
Wet ingredients
  • 2 eggs
  • 0.25 cup vegetable oil
  • 3 very ripe bananas mashed (about 1 cup)
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 0.75 cup zucchini grated and squeezed dry
Blueberries
  • 1 cup blueberries fresh or frozen, tossed in 1 tablespoon flour

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan
  • 1 oven

Method
 

Preheat & prepare pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. This prevents sticking and helps the loaf brown evenly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together. Mix just until uniform for an even rise.
Mix wet ingredients
  1. Mash very ripe bananas in a large bowl, then add granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract and stir to combine. Stir until smooth and cohesive with no large banana lumps.
Add zucchini
  1. Stir grated squeezed dry zucchini into the banana mixture. The batter should look thick and speckled with green.
Combine & fold blueberries
  1. Fold dry ingredients into the wet ingredients until just combined. Stop mixing as soon as no dry streaks remain to keep the crumb tender.
  2. Gently fold in blueberries that have been tossed in flour. The batter should remain lumpy and the berries should stay intact.
Bake
  1. Pour the batter into the greased loaf pan and spread the top level. Tap the pan once to release large air pockets.
  2. Bake for 60–70 minutes at 350°F until a toothpick in the center comes out clean. Because the banana and blueberries keep it very moist, use the full bake time for doneness.
Cool & slice
  1. Cool the loaf for 15 minutes before slicing. This sets the crumb so the slices hold together.

Notes

Pro tip: squeeze the grated zucchini dry so it adds moisture without turning the loaf gummy. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a lighter option, use plain nonfat Greek yogurt in the same amount.