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Blueberry Banana Zucchini Bread

Blueberry banana zucchini bread is a triple quick bread with hidden zucchini moisture and bursts of blueberries in a golden loaf. Bake until the center is fully set with a toothpick test, then cool 15 minutes for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Sweetener & wet ingredients
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.25 cup vegetable oil
  • 1 cup bananas, very ripe mashed
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Veg & fruit
  • 0.75 cup zucchini, grated and squeezed dry
  • 1 cup blueberries, fresh or frozen
  • 1 tbsp all-purpose flour Toss with blueberries to help suspend them.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Prep the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon together.
Mix the wet batter
  1. Mash the very ripe bananas in a large bowl, then add the granulated sugar and brown sugar.
  2. Add the eggs, vegetable oil, Greek yogurt, and vanilla extract, then stir to combine.
  3. Stir in the grated zucchini that has been squeezed dry.
Combine & bake
  1. Fold the dry ingredients into the wet ingredients just until combined.
  2. Gently fold in the blueberries that were tossed with the remaining all-purpose flour.
  3. Pour the batter into the greased loaf pan.
  4. Bake 60–70 minutes at 350°F, until a toothpick in the center comes out clean; the banana and blueberries keep it very moist, so bake through.
Cool and slice
  1. Cool for 15 minutes before slicing.

Notes

For best texture, use very ripe bananas and squeeze the grated zucchini very dry so the loaf sets cleanly. Store in an airtight container at room temperature up to 2 days or refrigerate up to 5 days. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight. For a lighter option, replace the vegetable oil with an equal amount of neutral Greek-yogurt thinned with 1–2 tbsp milk.