I can’t wait to share my Blueberry Banana Zucchini Bread; it hides a surprising ingredient and comes together with pantry basics.

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I never thought zucchini could hide so well in a loaf, but after fiddling with Blueberry Banana Zucchini Bread I’m hooked. The bananas bring a kind of honest sweetness and the zucchini keeps it tender without being obvious, like a secret that makes you second guess every bite.

I tinker with Banana Zucchini Baking Recipes all the time, sometimes it flops, sometimes it surprises me, and the best ones make me wanna park the loaf on the counter and just stare at it. It’s imperfect, a little messy, but always worth that first mouthful.

Ingredients

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Bananas bring natural sweetness, moisture and banana flavor, and they adds fiber.
Zucchini keeps it moist, adds mild veggie flavor and extra fiber.
Blueberries give bursts of juice, antioxidants and a tart sweet pop.
All purpose flour gives structure carbs and a tender crumb.
Granulated sugar sweetens and helps browning adding simple carbohydrates.
Eggs bind, add protein, fat and help with rise and richness.
Yogurt or sour cream adds tang, tender crumb and moistness.
Chopped nuts add crunch, healthy fats and a toasty flavor.
Cinnamon warms flavor, adds aroma and a cozy spiced note.
Vanilla enhances sweetness, rounds flavors and masks any egginess.

Ingredient Quantities

1 3/4 cups all purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, room temp

1/3 cup vegetable oil

1/4 cup plain yogurt or sour cream

2 ripe bananas, mashed (about 1 cup)

1 1/2 cups shredded zucchini packed, squeezed of excess moisture

1 cup fresh or frozen blueberries (if frozen do not thaw)

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans, optional

How to Make this

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1. Preheat oven to 350°F and grease a 9×5 loaf pan or line it with parchment with an overhang for easy removal.

2. In a large bowl whisk together 1 3/4 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cinnamon; spoon and level the flour so measurements are accurate.

3. In another bowl beat 2 large eggs (room temp), then whisk in 1/3 cup vegetable oil, 1/4 cup plain yogurt or sour cream, 2 ripe mashed bananas (about 1 cup) and 1 teaspoon vanilla extract until blended.

4. Pour the wet mixture into the dry ingredients and stir gently just until mostly combined, dont overmix or the bread will get tough.

5. Squeeze excess moisture from 1 1/2 cups shredded zucchini using a clean dish towel or cheesecloth then fold the packed zucchini into the batter; if it still seems watery squeeze more.

6. Toss 1 cup fresh or frozen blueberries (if frozen do not thaw) with about 1 tablespoon flour to keep them from sinking, then gently fold the berries into the batter; fold in 1/2 cup chopped walnuts or pecans if using.

7. Transfer batter to the prepared loaf pan, smooth the top, and tap the pan on the counter a couple times to release big air pockets.

8. Bake 50 to 65 minutes at 350°F until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter; if the top is browning too fast tent loosely with foil after 30 to 40 minutes.

9. Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then lift it out using the parchment overhang and cool completely before slicing otherwise it will be gummy.

Equipment Needed

1. 9×5 loaf pan (greased or lined with parchment so it lifts out easy)
2. Two mixing bowls — one large for dry stuff, one medium for the wet mix
3. Measuring cups and spoons (spoon and level the flour)
4. Whisk (for eggs and dry mix)
5. Rubber or silicone spatula for folding batter gently
6. Box grater or hand grater to shred the zucchini
7. Clean dish towel or cheesecloth to squeeze out zucchini moisture
8. Small bowl or cup to toss blueberries with a tablespoon of flour
9. Wire cooling rack and a toothpick or cake tester to check doneness

FAQ

Q: Can I use frozen blueberries? A: Yes, you can. Do not thaw them first or they'll bleed and make the loaf soggy, just fold them in frozen. Tossing them lightly with a teaspoon of flour helps keep them from sinking to the bottom, and you may need to add 5 to 10 minutes to the bake time.

Q: How should I prep the zucchini? A: Shred it, then squeeze out the excess moisture in a clean towel or cheesecloth until it seems just damp not dripping. Measure after squeezing so you still have about 1 1/2 cups packed, otherwise the batter gets too wet.

Q: Will the bread be ok without nuts or can I swap them? A: Yeah just leave them out or swap with sunflower or pumpkin seeds if you need it nut free. Chopped walnuts or pecans add texture but they are optional so dont worry if you skip them.

Q: How do I know when it's done baking? A: Use a toothpick in the center it should come out with a few moist crumbs but not wet batter. The top should be golden and spring back lightly when pressed. If you have a thermometer aim for about 200 to 205°F in the center.

Q: Can I make substitutions for the oil or yogurt? A: You can replace some or all of the oil with applesauce for lower fat but the crumb will be denser, or use Greek yogurt instead of sour cream for a tangy boost. If you swap a lot of oil for applesauce reduce bake time a little and check for doneness early.

Q: How should I store or freeze the bread? A: Let it cool completely, wrap tight in plastic or store in an airtight container. It keeps 2 to 3 days at room temp, up to 5 days in the fridge. Freeze slices up to 3 months, thaw at room temp or toast straight from frozen for a quick snack.

Blueberry Banana Zucchini Bread Recipe Substitutions and Variations

All purpose flour
- Whole wheat pastry flour, swap 1:1, gives a nuttier, slightly denser loaf
- Gluten free 1-to-1 baking blend, use same amount, pick one with xanthan gum for structure
- Almond flour, use about 3/4 cup for every 1 cup APF, expect a moister, more fragile crumb
- Oat flour, replace 1:1 but add an extra egg or 1 tbsp ground flax mixed with 3 tbsp water for stability
Granulated sugar
- Light or dark brown sugar, swap 1:1, adds moisture and a caramel note
- Coconut sugar, swap 1:1, milder flavor and slightly darker color
- Maple syrup or honey, use about 3/4 cup for each cup sugar, reduce other liquids by ~3 tbsp and bake a bit lower if top browns fast
Vegetable oil
- Melted butter, use 1:1, richer flavor but slightly firmer crumb
- Applesauce, replace half or all (1:1) to cut fat and keep it moist, best to swap half if you want more structure
- Coconut oil, use 1:1, gives a light coconut note and solidifies a bit when cool
Plain yogurt or sour cream
- Buttermilk, use same volume, thinner so the batter may be a touch looser
- Kefir, swap 1:1, similar tang and texture to yogurt
- Silken tofu, blended smooth and used 1:1, good vegan substitute that adds body
- Greek yogurt, use same amount but thin with a tablespoon of milk if batter looks too thick

Pro Tips

– Squeeze the zucchini like crazy and then squeeze some more, seriously. Even a little extra water will make the loaf gummy, so use a clean dish towel or cheesecloth and press until almost dry, or pat it with paper towels. If the batter still looks loose add a tablespoon or two more flour, dont panic.

– Keep the blueberries cold if you can, especially frozen ones. Toss them in a tablespoon of flour or cornstarch right before folding in, and fold very gently so they dont burst and turn the batter purple. Push a few whole berries onto the top for a prettier loaf.

– Use very ripe bananas for max flavor and sweetness, mash them but leave a few small chunks for texture. Room temp eggs and yogurt mix in smoother and the batter comes together faster, so take things out of the fridge a little early.

– Lightly toast the nuts before chopping to bring out more flavor, then cool them before adding so they dont leach oil into the batter. If you want a crunchy top sprinkle a few extra pieces on just before baking.

– Watch the bake instead of relying on time only. If the top is getting too dark, tent loosely with foil after about 30 to 40 minutes, and check doneness with a toothpick — a few moist crumbs is perfect. Let it cool completely before slicing or it will be gummy, patience pays off.

Blueberry Banana Zucchini Bread Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't wait to share my Blueberry Banana Zucchini Bread; it hides a surprising ingredient and comes together with pantry basics.

Servings

servings

Calories

273

kcal

Equipment: 1. 9×5 loaf pan (greased or lined with parchment so it lifts out easy)
2. Two mixing bowls — one large for dry stuff, one medium for the wet mix
3. Measuring cups and spoons (spoon and level the flour)
4. Whisk (for eggs and dry mix)
5. Rubber or silicone spatula for folding batter gently
6. Box grater or hand grater to shred the zucchini
7. Clean dish towel or cheesecloth to squeeze out zucchini moisture
8. Small bowl or cup to toss blueberries with a tablespoon of flour
9. Wire cooling rack and a toothpick or cake tester to check doneness

Ingredients

1 3/4 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, room temp
1/3 cup vegetable oil
1/4 cup plain yogurt or sour cream
2 ripe bananas, mashed (about 1 cup)
1 1/2 cups shredded zucchini packed, squeezed of excess moisture
1 cup fresh or frozen blueberries (if frozen do not thaw)
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans, optional

Directions

Preheat oven to 350°F and grease a 9×5 loaf pan or line it with parchment with an overhang for easy removal.
In a large bowl whisk together 1 3/4 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cinnamon; spoon and level the flour so measurements are accurate.
In another bowl beat 2 large eggs (room temp), then whisk in 1/3 cup vegetable oil, 1/4 cup plain yogurt or sour cream, 2 ripe mashed bananas (about 1 cup) and 1 teaspoon vanilla extract until blended.
Pour the wet mixture into the dry ingredients and stir gently just until mostly combined, dont overmix or the bread will get tough.
Squeeze excess moisture from 1 1/2 cups shredded zucchini using a clean dish towel or cheesecloth then fold the packed zucchini into the batter; if it still seems watery squeeze more.
Toss 1 cup fresh or frozen blueberries (if frozen do not thaw) with about 1 tablespoon flour to keep them from sinking, then gently fold the berries into the batter; fold in 1/2 cup chopped walnuts or pecans if using.
Transfer batter to the prepared loaf pan, smooth the top, and tap the pan on the counter a couple times to release big air pockets.
Bake 50 to 65 minutes at 350°F until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter; if the top is browning too fast tent loosely with foil after 30 to 40 minutes.
Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then lift it out using the parchment overhang and cool completely before slicing otherwise it will be gummy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.