Blueberry Banana Zucchini Bread

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

The Best Blueberry Banana Zucchini Bread Recipe


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 like our cinnamon swirl banana bread.  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.  

Blueberry Banana Zucchini Bread Recipe


  • ZUCCHINI – after you grate your zucchini make sure you remove all the moisture by placing the grated zucchini in between a few paper towels and squeeze until all the liquid is removed. 
  • BANANAS – while the riper the banana the more flavor they bring, you don’t have to use super brown bananas for this recipe.  A soft banana with a few spots is all that’s needed. 
  • BLUEBERRIES – we prefer to use fresh blueberries in this recipe. You can use frozen berries but be sure to carefully fold them in the batter as to not change the batter color. Keep in mind frozen berries will also make the batter thick, you can still smooth it out in your pan easily enough with a wooden spoon. 
ingredients needed for banana bread with blueberries and zucchini

How to make Blueberry Banana Zucchini Bread

  1. Preheat oven to 350 degrees. Grease one 9 x 5 inch loaf pan.
  2. In a large bowl, whisk together the egg, brown sugar, coconut oil, sugar, sour cream and vanilla extract.
  3. Add the flour, baking powder, baking soda and cinnamon. 
  4. Add grated zucchini, bananas, and blueberries and fold gently to combine. 
  5. Bake for about 65-80 minutes or until the top is golden brown and the center is finished.  Allow to cool in pan for 15- 20 minutes before removing to wire rack.
process to make blueberry banana bread

Blueberry Banana Zucchini Bread

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


  • 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


  • Preheat oven to 350F. Grease one 9×5-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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sliced blueberry banana zucchini bread

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  1. 5 stars
    I just made these as muffins and used yogurt instead of sour cream, added 1 tsp of salt, and used vegetable oil instead of coconut oil. I also added 1 tsp of cinnamon. They are fantastic. Cannot wait until our toddler grandson comes to visit this weekend. He will love them as well, I am sure.
    Wonderful recipe.

  2. 5 stars
    My two favorite breads combined with blueberries, it really doesn’t get better. These loaves make perfect neighbor gifts too

  3. 5 stars
    Made this over the weekend. Super moist and so easy!!! Will definitely try again πŸ™‚

  4. 5 stars
    This looks so good. I am not a huge zucchini fan except when it is in bread!! A great way to add additional nutrition!

  5. 5 stars
    These are so good! I was lucky enough that the kids left a few slices for me to enjoy with my coffee once they were off to school.

  6. 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

  7. 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.

  8. 4 stars
    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.

    1. 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 πŸ™‚

  9. 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.

  10. 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”

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

    Thanks Sylvia

  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?

  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

  14. 5 stars
    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)

  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.

    1. 4 stars
      I didn’t do either of the sugars but did honey instead. I also used wheat flour instead of white. Yummy!

  16. I have this in the oven and it looks and smells amazing! I’m glad I didn’t read the reviews first and just dived right in on this one! I’ll never understand why/how someone can get angry because a recipe did not turn out for them. Baking can be a science and sometimes even a slight variance can lead to different results. Personally, I didn’t have two bananas, so I only used one. And I subbed veg oil for the coconut, because that’s what I had. I only used 1.5 cups of flour and my batter was not at all runny. We will see how it turns out, but right now it’s looking great! I can’t wait to have a slice! I’ll be back to report how it turned out! ❀️

  17. 4 stars
    Hi Katie,

    After reading your comments i still tried your recipe but with one change…veggie oil instead and mini loaf pans for 35 minutes same temp. They came out awesome I will make more. Thanks for the recipe!

  18. 4 stars
    Although at this point I have not really tasted the bread, just out of oven, I believe squeezing the zucchini AND squeezing again between two paper towels, makes a difference. I baked mine for about 1 hr 40 mins and it was a clean toothpick. Also, maybe letting it sit in pan for the recommended 20 mins could make a difference too? Looking forward to sharing with my co workers tomorrow!

  19. 4 stars
    Great recipe. I split my batter into 3 mini loaves and they all came out moist and delicious. I like that it wasn’t overly sweet and I could really taste the bananas and blueberries. Thank you!

  20. Hey! I made these into muffins
    375 for 18 min
    Came out perfect. Delicious and moist! I used full fat plain yogurt instead of sour cream and really squished out the zucchini like it says too πŸ™‚

  21. Hi Cecile,

    In my instructions I mentioned that you could add more flour if needed…I would do it about 1/4 cup at a time. It’s definitely hard to pinpoint if it was the zucchinis or even the banana having too much moisture. I’m so sorry you had troubles with this recipe…

  22. Hi again! I went back and looked at recipe on pinterest. There isn’t a slash between the 1 and 4 so I was confused about amount of sour cream. I don’t know if you are able to correct recipe on the pinterest site. I will also substitute greek yogurt for the sour cream. I am looking forward to baking this bread. Thanks!

    1. Oh thanks for letting me know that! I will try to find out how I can change what Pinterest is showing. Let me know how you liked the bread! πŸ™‚

    1. Hi Kelly, Im not exactly sure what you could use instead of the sour cream but I have heard some people use coconut milk. Let me know what you find πŸ™‚

    2. So delicious makes dairy free yogurt.. I’m dairy free too, i usually use that to sub for sour cream πŸ™‚

  23. 5 stars
    Made this today and it was great. My zucchini is fresh from the garden, so I let it sit a bit in a strainer and then squeeze it in a linen dish towel. I think the people that complained weren’t getting all the water out. I brought it to a party and everyone wanted the recipe. Thanks.

  24. 5 stars
    I made this today and it turned out awesome! Loved that it used coconut oil and really not that much sugar compared to many other recipes I’ve tried. Mine turned out perfect, for those who are saying it never cooked and was soggy, my guess is that you didn’t really read the whole recipe … you needed to use paper towels and soak up some of the water/liquid from the zucchini before you added it to the batter.

    I will make again and again and cannot wait until I have fresh zucchini from the garden!

  25. Hi Tracy! I am so sorry your bread didn’t turn out! All zucchini’s and bananas vary in the amount of moisture they have. Was your batter thin before baking? I added a few notes in the directions for those that may be having troubles. If your zucchini seems pretty moist I would recommend placing it between two paper towels and pressing firmly to remove as much as your can. I would also recommend adding a bit more flour if needed. Thanks so much for trying the recipe and I hope you have better luck next time if you decide to try it out again πŸ™‚

  26. 5 stars
    Made this the other day. So yummy! I had doubled the recipe to make 4 loaves. Was short 1 ripe banana, still came out great. Recipe a definite keeper. Thanks for sharing.

  27. Hi Katie πŸ™‚ I can’t wait to try this! Do you think I could sub the sour cream for plain Greek yogurt? Thank πŸ™‚

    1. I am so sorry about that! I just updated the recipe πŸ™‚ I haven’t made them into muffins myself but I bet they would turn out great! I would bake them at about 350-375 degrees and for about 20-25 minutes ( keep an eye on them though ) they may need less or more time.

    2. 1 cup in recipe

      On the pinterest recipe, it said a 4 cup container of sour cream but the recipe on your blog states 1/4 cup sour cream which I assume is correct. I can’t wait to make this healthy bread with my blueberries and zucchini. Thanks!

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