Banana Blueberry Zucchini Bread — 🫐🍌🙌🏻🍞 This is an EASY, no-mixer zucchini bread recipe that’s packed with bananas, juicy blueberries, and grated zucchini which keep it SO soft, moist, and tender! I guarantee this will be your new favorite quick bread and your family and friends will rave about it and want seconds!
Table of contents
This is an easy, no mixer recipe for banana bread that’s spiked with juicy blueberries in every bite. Your house will smell like a bakery as the bread bakes.
Zucchini is one of my favorite secret weapon ingredients because it keeps everything very moist and tender without imparting much flavor. If you close your eyes so you can’t see the green flecks, I doubt you’ll be able to taste it. My family said they couldn’t taste it at all here nor could they in my last loaf.
Since you’re getting extra veggies from the zucchini and a double serving of fruit from the bananas and blueberries, I didn’t mind reaching for multiple slices of this soft, springy bread.
Ingredients in Banana Blueberry Zucchini Bread
As with all of my easy zucchini bread recipes, you don’t need any special ingredients to make this recipe.
For this blueberry banana bread, you’ll need:
- Egg
- Brown sugar
- Canola oil
- Granulated sugar
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Salt
- Mashed ripe bananas
- Grated zucchini
- Fresh blueberries
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Banana Blueberry Zucchini Bread
This moist zucchini bread couldn’t be easier to make! Here are the basic steps:
- Simply stir together the wet ingredients.
- Then add the dry.
- Add the grated zucchini and mashed bananas and stir gently to combine.
- And finally fold in the blueberries.
- Turn the banana zucchini bread batter into a floured and greased loaf pan and bake for around 90 minutes.
- Let the quick bread cool for 15 minutes in its pan before removing to cool on a wire rack before slicing and serving!
A Note About the Bake Time
This quick bread recipe takes a while to bake. My loaf took 90 minutes to cook through. I tented it with foil at the 45 minute mark to prevent the top and sides from browning too quickly while allowing the interior a chance to set up.
Between the moisture from the bananas, zucchini, and blueberries, it takes time to cook through but the result is an incredibly moist loaf. Don’t get hung up on the clock. Bake until your bread is done, whatever that means with your ingredients, oven, and climate.
Recipe FAQs
That sounds like a great idea! If your berries are larger than a blueberry (like strawberries, for example), you’ll want to dice them into smaller pieces.
I haven’t tried that myself, so I can’t say for absolute sure. However, I’ve had readers report success making these as regular-sized muffins and baking them for 30 to 35 minutes at 350F. I can’t guarantee the results though, as I’ve only ever made this as a banana zucchini loaf.
You want to use really ripe bananas for this recipe. They should have plenty of black spots on them and should smell sweet. If your bananas aren’t ripe enough, your blueberry banana bread won’t be as sweet and the texture might be off.
And I’ve only ever used fresh blueberries for this recipe, so I can’t speak to whether or not frozen would work. My gut says frozen would likely be okay, but you wouldn’t want to thaw them. Frozen would also increase the bake time so be prepared to add 5-10 minutes more is my guess but of course watch your loaf.
Also note that before adding the blueberries to the batter you need to toss them in some flour to prevent them from sinking to the bottom of the loaf.
Storage Instructions
At room temp: Store airtight for up to 1 week.
In the freezer: Store airtight for up to 4 months. Let it cool to room temperature before sealing it in a freezer bag. Alternately, you can wrap it in a few layers of plastic wrap. When you’re ready to eat this blueberry banana bread, set it on your counter overnight to thaw.
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Blueberry Banana Zucchini Bread
Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup canola or vegetable oil
- ¼ cup granulated sugar
- ¼ cup cup sour cream, (Greek yogurt may be substituted)
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour + 1/4 cup for tossing with blueberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- 1 cup mashed ripe bananas, from about 2 medium/large bananas
- 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
- 1 cup 6 ounces fresh blueberries (I haven’t tried with frozen)
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 1/4 cups flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the bananas, zucchini, and stir to combine; set aside.
- To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
- Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
- Place loaf pan on a baking sheet (for insurance against overflow) and bake for about 90 minutes (start checking at about 75 minutes), or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Important note: At the 45 minute mark, tent the pan with a sheet of foil draped loosely over it to prevent the top and sides from browning too quickly while giving the interior a chance to cook through. I encourage rotating the pan a couple times during baking to ensure even baking because many ovens don’t bake evenly. Baking times will vary based on the moisture content of the bananas, zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more (or less) time to bake than the baking time estimate provided. This is a VERY moist loaf so make sure it's fully done before you take it out of the oven – you can't decide later that it wasn't quite done and put it back in (will never work) and you'd have to toss it due to raw egg.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Banana Bread Recipes:
Crockpot Chocolate Chip Banana Bread — Think slow cookers are only for soups and savory recipes? Think again because you can make this soft, tender, moist banana bread in your Crockpot and it’s SO EASY!
Flour’s Banana Bread — Made with Flour Bakery’s famous recipe to see if it lives up to the hype. Verdict? Totally fabulous! Make it!!
The Best Strawberry Banana Bread — Baking with bananas and strawberries adds so much moisture that it’s impossible to have a dry loaf!
Cream Cheese-Filled Banana Bread — Banana bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!!
Six-Banana Banana Bread — Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful!
Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love!
Carrot Banana Bread — This super moist, springy, tender carrot banana bread is bread that reminds me of cake and I’m not complaining.
Originally posted August 17, 2016 and reposted July 28, 2021 and June 9, 2023 with updated text.
I made it exactly how it was written but it only took 70 min to bake. I haven’t tasted it yet as it so pretty! I may add some cinnamon to it next time. I love cinnamon in banana bread and I think it would compliment it nicely.
I made it exactly how it was written but it only took 70 min to bake. I haven’t tasted it yet as it so pretty! I may add some cinnamon to it next time. I love cinnamon in banana bread and I think it would compliment it nicely.
is it possible to make muffins instead of bread ???
yes
Thank you for this awesome recipe! I love your site! The bread came out delicious…everyone loved it! To keep in my favorites! Love from Quebec, Canada! :)
Thanks for the 5 star review and glad this came out deliciously!
This recipe is just perfect and i was able to use the banana and zucchini from my freezer. I wouldn’t change a thing.
Thanks for the 5 star review and glad that you were able to use up what you had and wouldn’t change a thing!
One of the best breads I’ve tried. I make it often. Thank you for sharing!!
Thanks and glad you make it often!
Hi there! Made this recipe last night. Cooked and cooked and cooked- looked risen felt springy. Overnight completely sunk 😢😢
Tastes delicious but texture is completely off is there anything I can do to save it next day? Is it stupid to ask if putting it back in the oven will do anything now? Clearly need some bread making practice over here…
This loaf does take a while to cook through fully from all the moist ingredients. Sunk means it really wasn’t cooked through properly and in my opinion, I would toss it. Anything with this much fruit/eggs that wasn’t fully cooked is a bacterial breeding ground. Next time I would bake it just a bit longer or possibly you could wring out some of the moisture from the zucchini in a paper towel before adding it to the batter – that may help too.
This recipe turned out fabulous! I substituted half of the white flour with whole wheat flour and used Greek yogurt instead of sour cream. I made the recipe into 12 muffins instead of a loaf and baked them at 375 degrees for 30 minutes. The muffins were wonderful and I will definitely make them again!!
Thanks for the 5 star review and glad the whole wheat flour worked out ok!
My only comment is “you are the best”
Awww…thank you very much!!
This is by far the best bread recipe I have ever made! My family gave it a total thumbs up! Highly recommend. I used frozen blueberries and frozen zuc, that I had in the freezer. Turned out great!
Thanks for the five star review and I’m so glad to hear that the frozen products worked out just great for you!
Was wondering if you or anyone on the thread has tried alternative flours or if anyone knows has a reliable source for converting recipes using alternative ingredients ..thanks to anyone who can help out.
Bob The Baker
When you say alternative flours, not sure if you mean GF or what you are referring to. If that’s what you mean, I would just try one of the GF flour blends that are designed for baking to replace regular flour one for one.
This was soooooo good – moist, flavorful, healthy and low cal. Perfect! And very easy to make!
Thanks for trying the recipe and glad this hit the spot all the way around!
Just made these tonight! Used frozen blueberries without problems and made them into muffins which only took about 30 minutes (I used silicone muffin tins) thanks for a great new recipe!
Glad they turned out amazing for you!
Can these be made into mini muffins? How long would you cook them and what temperature? Thank you!
I’ve only made as written so I can’t really give advice on the details if you change things.
Hello, do you think this recipe will work with blackberries as well? There are so many blackberries over here and I really would like to bake something with them and your recipe sounds so good!
If they’re sweet and in season, go for it!
I’m no baker, but I definitely had to try this recipe! I baked it for about 100 minutes. For whatever reason, the loaf didn’t rise. It’s actually about half the height that it should be. Any ideas why?
It’s really hard to say. Being that you don’t bake much, were all your ingredients fresh, i.e. baking soda and powder? Also zucchini and berries are both very moist. It could be that you needed to wring the zucchini out – and/or add more flour if the batter was really moist. It’s hard to troubleshoot from afar. But being that it’s an issue of a short and squat loaf, I am guessing it was the baking soda and powder. Thanks for trying the recipe.