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Blueberry Banana Zucchini Bread

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Blueberry Banana Zucchini Bread: a delicious bread that is perfectly moist and bursting with flavor.

Banana Blueberry Zucchini Bread

One of our favorites bread to indulge in is banana bread. I love how versatile a banana bread recipe can be.  You can keep it simple or you can fancy it up by adding fruit, walnuts or even a cinnamon swirl.  This blueberry banana zucchini bread is moist and bursting with flavor.  In each bite you will get a burst of blueberry or banana. The zucchini helps keep the bread moist and is a sneaky way to get a little bit of veggies into your kids diet.  

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4.53 from 19 votes

Blueberry Banana Zucchini Bread

Delicious and simple bread that is bursting with flavor!
Course: Breakfast
Servings: 12

Ingredients

  • 1 large egg
  • 1/2 cup light brown sugar , packed
  • 1/3 cup coconut oil , liquid-state
  • 1/4 cup granulated sugar
  • 1/4 cup cup sour cream
  • 1 TBSP . vanilla extract
  • 1 1/2 - 2 cups all-purpose flour* see notes
  • 1/2 tsp . baking powder
  • 1/2 tsp . baking soda
  • 1/2 tsp . cinnamon , optional
  • 1 cup of fresh grated zucchini , remove moisture by placing in between two paper towels and pressing firmly * (see notes)
  • 2 medium bananas , mashed
  • 1 cup blueberries

Instructions

  • Preheat oven to 350F. Grease one 9x5-inch loaf pan ( you an also split the batter into two pans, just be sure to adjust the baking time)
  • In a large bowl, whisk together the egg, brown sugar, coconut oil, granulated sugar, sour cream and vanilla extract. Add flour, baking powder, baking soda, and cinnamon, and fold into mixture.
  • Add the zucchini, bananas, and blueberries, and fold gently to combine.
  • Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
  • Bake for about 65 -80 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean. Allow to cool in pan for 15- 20 minutes until transferring to a wire rack.
  • *NOTES: All zucchini and bananas are different in the amount of moisture in them. Your batter should be on the thicker side. The zucchini will release water into the batter as it bakes. You may add additional flour to batter before cooking if needed. It's better to have your batter be too thick than thin. I also suggest you place your grated zucchini between paper towels and press firmly to remove as much moisture as you can. Bake as long as needed and place a piece of foil on top of the bread if the top is beginning to brown.
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Recipe is adapted from Averie Cookies. 

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Comments

  1. I just made this and triple the recipe. It was great, but it needed salt. I used applesauce in place of coconut oil and it was just great. Needs some salt though

    Reply

  2. I made this bread & it is so amazing! The first day I ate 3 pieces; two of them were back to back. I’ve been allowing my self one piece per day & having a slice for breakfast. I decided to just work out longer & harder to earn this delicious slice of heavenly indulgence.
    *Note: I used Greek Yogurt instead of sour cream.

    Reply


  6. I used this as a base recipe and changed up things based on what I had on hand and on trying to avoid refined ingredients. So the changes I made were–whole wheat flour instead of white (1:1), natural/unsweetened applesauce instead of coconut oil (1:1), plain whole milk Greek yogurt instead of sour cream (1:1), and honey instead of the white sugar and brown sugar. I can’t really give you a honey amount, as I just squirted some in, but it was probably about 1/4 cup. I find blueberries and bananas make things sweet enough.

    I made them as muffins instead of a loaf. Recipe made 16 for me, but that of course depends on how high you fill the cups. Baked at 350 for 23 minutes. A couple needed a few min longer. I used frozen berries, which tends to add to bake time.

    Reply

    • Yes….I would make sure you add the berries straight from the freezer. Letting them sit on the counter while preparing the batter will make them watery as they thaw 🙂

      Reply

  8. Sooo yummy!! Thank you for the recipe. My family loved it and now I’m making more to give away. I used coconut palm sugar instead of regular brown sugar and it tasted great. I might try using honey instead of white sugar next time. I will be making this all summer.

    Reply

  9. Hi Momma!

    Stumbled on your site and decided to make this today, hoping I have all the ingredients! I got some zucchini, just have to shredded it, last time I used the mandolin I added a little bit of my finger!! Let’s say live and learn.
    I will leave you feedback if I am successful! This NY Italian (replanted in MN) is tearing up my kitchen, but the Honey Lemon Picatta is in the oven, while I am potting herbs on my screen porch! Happy Memorial Day!

    Sue aka “Nan”

    Reply

  10. How much is 2 medium bananas?
    Everyone looks at bananas different, is 1/2 cup of mash OK

    Thanks Sylvia

    Reply

  12. I made this tonight and it was delicious! Didn’t have any issues cooked it for 70 minutes and it was perfect I think readers need to really ring out the zucchini with this recipe, I squeezed it well with cheese cloth, best banana recipe I have made yet! Thanks?

    Reply

  13. Mine turned out perfect. Followed your directions. But I baked mine in a bundt pan because I didn’t have a loaf pan. Only had to bake it for 45 minutes. Loved it Thank you

    Reply


  14. Made these into muffins (18 of them) – and they are AMAZING! This will be probably my third time making them in just a few weeks. Love the addition of the zucchini and blueberries.

    (Also – only added 1.5 c all purpose flour and was too lazy to blot out the zucchini after the first time and it hasn’t made a difference for me. They come out PERFECT)

    Reply

  15. What’s the purpose of both brown & granulated sugar? Can you just use all brown sugar or cane sugar? What about all wheat or rice flour? Trying to remove all white/bleached products.

    Reply


    • I didn’t do either of the sugars but did honey instead. I also used wheat flour instead of white. Yummy!

      Reply

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