Blueberry Banana Zucchini Bread: a delicious bread that is perfectly moist and bursting with flavor.
BLUEBERRY BANANA 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 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.
TIPS TO MAKE THE PERFECT BLUEBERRY BANANA ZUCCHINI BREAD
- 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.
How to make Blueberry Banana Zucchini Bread
- Preheat oven to 350 degrees. Grease one 9 x 5 inch loaf pan.
- In a large bowl, whisk together the egg, brown sugar, coconut oil, sugar, sour cream and vanilla extract.
- Add the flour, baking powder, baking soda and cinnamon.
- Add grated zucchini, bananas, and blueberries and fold gently to combine.
- 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.
Blueberry Banana Zucchini Bread
Delicious and simple bread that is bursting with flavor!
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.
Video
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Rachael Yerkes says
My two favorite breads combined with blueberries, it really doesn’t get better. These loaves make perfect neighbor gifts too
Eden says
This was so moist and delicious! We loved it and can’t wait to make it again!
Aimee Shugarman says
Made this over the weekend. Super moist and so easy!!! Will definitely try again 🙂
Suzy says
I love how moist this comes out! So tasty too with the bananas and zucchini!
Toni says
This is such an amazing flavor combo!
Stephanie says
So easy and super delicious!
Deb says
Very moist and yummy but needs salt! I used vegetable oil instead of coconut oil and it turned out great.
Rachael Yerkes says
This is one of my favorites! To eat and to gift!
Matt Taylor says
This looks so good. I am not a huge zucchini fan except when it is in bread!! A great way to add additional nutrition!
Paige says
This bread is easy and has amazing flavor…we loved it!
Demeter says
Made this for breakfast and it did not disappoint! So moist and delicious!
Laura Reese says
This bread is so full of flavor! I love that I can add zucchini into it.
Beth says
Our family loves anything blueberry! I really love how you added zucchini to this as well! Baking up a loaf ASAP!
Jennifer says
This bread is DELICIOUS. A new favorite! Thank you!
Lauren Kelly says
My whole family LOVES this bread so much! This is a staple in our house!
Alli says
This was so good. We had one zucchini leftover and the kids wanted bread so this was perfect.
Monet says
What would you suggest for a natural sugar replacement?
Julie says
Delicious!
Becky Hardin says
I love this!! I can’t wait to make it. Sounds so good.
Toni says
This was so good!! Love the combination of flavors!
Jen says
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.
Emily says
I’ve made blueberry zucchini bread but never with banana. This is delish!
Taylor says
This bread is one of my favorites! So moist and delicious!
Vanessa says
Thanks for sharing! Do they keep long in the freezer?
Suzanne says
This looks so good! The blueberry is a nice twist! Do other berries work too?
Marlene smith says
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
Roslyn says
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.
Karen says
OMG, this bread is so good! I made it three times this week!
Morgan says
I do not have any coconut oil, any substitution ideas?
Thanks!
Lorena says
Hello, before I begin, can I use almond flour?
Carrie says
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.
Katie says
So glad you were able to get them just the way you like! 🙂
Lisa says
Is it ok use frozen blueberries?
Carrie says
I did today and it was fine–just made bake time a bit longer
Katie says
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 🙂
Krystal says
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.
Sue says
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”
Sylvia Webber says
How much is 2 medium bananas?
Everyone looks at bananas different, is 1/2 cup of mash OK
Thanks Sylvia
ebony says
i tried this recipe and it wa bery tasty! the only thing missing … was salt.
Claire says
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?
Reda says
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
Brittany Ann says
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)
NuBaker says
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.
Carrie says
I didn’t do either of the sugars but did honey instead. I also used wheat flour instead of white. Yummy!
Daniela says
This recipe sound great, but I was wondering if you have the Nutritional Facts. Thanks
Cody says
I made this yesterday and followed the recipe exactly. It turned out amazing!
Kai says
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! ❤️
Roxane says
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!
Lindsey W says
Mine came out perfect! Thanks for the recipe!
Michele says
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!
Courtney says
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!
Jennifer says
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 🙂
Katie says
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…
Kaye says
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!
Katie says
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! 🙂
Kelly says
I am dairy-free. Any suggestions for sour cream substitutes?
Katie says
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 🙂
Jacqueline says
So delicious makes dairy free yogurt.. I’m dairy free too, i usually use that to sub for sour cream 🙂
Shon says
I used Grapeseed oil and substituted the sour cream with vanilla greek yogurt. It came out awesome.
Marie G. says
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.
Lisamarie says
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!
Katie says
Hi LisaMarie!
I am so glad you liked the bread! My family loved it as well 🙂
Barb says
Don’t have coconut oil yet, would vegetable oil work?
Katie says
Hi Barb! I think vegetable oil will work just fine!
Katie says
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 🙂
Helena says
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.
Helena says
Also forgot to mention, I didn’t have coconut oil, I used butter.
Katie says
Hi Helena! I am so happy you enjoyed the recipe! 🙂
Beth says
Can I use something besides coconut oil?
Katie says
You should be able to substitute a canola oil just fine
Elizabeth says
Hi Katie 🙂 I can’t wait to try this! Do you think I could sub the sour cream for plain Greek yogurt? Thank 🙂
Katie says
I think the greek yogurt would work just fine!
Holly says
Would it be okay to use rice flour or wheat flour?
Katie says
I would do a mix of wheat and white flour 🙂
Debi says
What amount of blueberries needed, as it appears you forgot to list it. ?
Katie says
So sorry about that! The recipe has been updated
Judith Fitzgerald says
I don’t see blueberries listed in the ingredients. How much do you add?
Cindy says
How much blueberries? I don’t see it listed. Have you made these into muffins?
Thanks
Katie says
I am so sorry about that! I just updated the recipe 🙂 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.
Kaye says
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!