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:
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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.
Very moist. I used a lot more blueberries. Not too sweet. Just right
Thanks for the 5 star review and I’m glad this was just right for you!
great
great
OMG. I am hooked and my entire family is hooked to this blueberry zucchini bread. OMG!!!!
OMG. I am hooked and my entire family is hooked to this blueberry zucchini bread. OMG!!!!
Thanks for the 5 star review and glad your whole family is hooked to this bread!
I just finished making this bread as stated & after reading other comments I decided to put it in a 9 x 9 pan. Baked it for 35 minutes at 350° and it came out perfect! It might have needed another one or two minutes to finish cooking but it came out pretty good and I will be making it again ! Thank you!
I just finished making this bread as stated & after reading other comments I decided to put it in a 9 x 9 pan. Baked it for 35 minutes at 350° and it came out perfect! It might have needed another one or two minutes to finish cooking but it came out pretty good and I will be making it again ! Thank you!
Thanks for the 5 star review and glad that it worked out perfectly for you in a 9×9 and that you will be making it again!
I tried this today after so many good reviews. I followed it exactly and was very disappointed. It seems like the leavening needs to be adjusted. Flavor was ok.
A+mazing
A+mazing
Thanks for the 5 star review and glad this was amazing!
I’ve been making this blueberry banana bread and the carrot banana bread and they’re amazing! I don’t consume dairy so I omitted the sour cream and instead do 1/4 cup brown sugar and then 1/4 cup of half maple syrup and half almond milk. The bread turns out great – rises perfectly and is SO moist! Thank you for this!
I used frozen blueberries with no problem. I also doubled the recipe and used a 9×11 cake pan, and cut into squares. Awesome recipe!
I used frozen blueberries with no problem. I also doubled the recipe and used a 9×11 cake pan, and cut into squares. Awesome recipe!
Thanks for the 5 star review and glad that the frozen berries worked well as did the 9×11 cake pan. I can see that being great here for such a moist batter like this one since it pushes it out in a much larger and shallower surface area so it will cook quicker probably I am guessing.
Would it be possible to add raisins and carrots to this recipe?
Yes but it’s already a moist bread and adding carrots especially will make it even moister so you may need to add a touch more flour and/or bake a bit longer.
I’ve been making this blueberry banana bread and the carrot banana bread and they’re amazing! I don’t consume dairy so I omitted the sour cream and instead do 1/4 cup brown sugar and then 1/4 cup of half maple syrup and half almond milk. The bread turns out great – rises perfectly and is SO moist! Thank you for this!
Thanks for the 5 star review and glad you’ve been making this bread as well as the carrot banana bread and have been making them dairy free with great results!
Have you tried making this bread with almond flour or another white flour substitute?
It would not work with almond flour. Have not tried another white flour sub.
I made it exactly how the recipe called for it. Baked it extra long and it was nice and fluffy, toothpick came out clean. Took it out of the oven and it fell as it cooled. I don’t know what I did wrong.