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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!
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 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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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.
Very good! I added 1/2 teaspoon of salt and juice from half a lemon (needed to use one up in fridge).
This is the best! It was a big hit with my family! Definitely a keeper! Thanks
LOVE it!!
My two favorite breads combined with blueberries, it really doesn’t get better. These loaves make perfect neighbor gifts too
This was so moist and delicious! We loved it and can’t wait to make it again!
Made this over the weekend. Super moist and so easy!!! Will definitely try again 🙂
I love how moist this comes out! So tasty too with the bananas and zucchini!
This is such an amazing flavor combo!
So easy and super delicious!
Very moist and yummy but needs salt! I used vegetable oil instead of coconut oil and it turned out great.
This is one of my favorites! To eat and to gift!
This looks so good. I am not a huge zucchini fan except when it is in bread!! A great way to add additional nutrition!
This bread is easy and has amazing flavor…we loved it!
This bread is so full of flavor! I love that I can add zucchini into it.
Our family loves anything blueberry! I really love how you added zucchini to this as well! Baking up a loaf ASAP!
This bread is DELICIOUS. A new favorite! Thank you!
My whole family LOVES this bread so much! This is a staple in our house!
This was so good. We had one zucchini leftover and the kids wanted bread so this was perfect.
Delicious!
I love this!! I can’t wait to make it. Sounds so good.
This was so good!! Love the combination of flavors!
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.
I’ve made blueberry zucchini bread but never with banana. This is delish!
This bread is one of my favorites! So moist and delicious!
Thanks for sharing! Do they keep long in the freezer?
This looks so good! The blueberry is a nice twist! Do other berries work too?
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
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.
OMG, this bread is so good! I made it three times this week!
I do not have any coconut oil, any substitution ideas?
Thanks!
Hello, before I begin, can I use almond flour?
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.
So glad you were able to get them just the way you like! 🙂
I didn’t do either of the sugars but did honey instead. I also used wheat flour instead of white. Yummy!
Is it ok use frozen blueberries?
I did today and it was fine–just made bake time a bit longer
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 🙂
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.
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”
How much is 2 medium bananas?
Everyone looks at bananas different, is 1/2 cup of mash OK
Thanks Sylvia
i tried this recipe and it wa bery tasty! the only thing missing … was salt.
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?
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
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)
I made this yesterday and followed the recipe exactly. It turned out amazing!
So delicious makes dairy free yogurt.. I’m dairy free too, i usually use that to sub for sour cream 🙂
Mine came out perfect! Thanks for the recipe!
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!