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.
How can I SAVE these recipes, I’v made several, and LOVE THEM, but don’t no how to put them on my Pintrist board????
How can I SAVE these recipes, I’v made several, and LOVE THEM, but don’t no how to put them on my Pintrist board????
Every photo has a hoovering Pinterest button in the upper right or left hand corner (depending on your device) and you can save/Pin easily that way.
great
Made Blueberry,Zucchini, Banana bread with frozen blueberry. Turned out beautiful. Your recipes are awesome.
Made the broccoli cheese soup and the strawberry bar also.
Made Blueberry,Zucchini, Banana bread with frozen blueberry. Turned out beautiful. Your recipes are awesome.
Made the broccoli cheese soup and the strawberry bar also.
Thanks for the 5 star review and glad you love my recipes. Thank you for letting me know they all have turned out awesome. Best comment all day, thank you!
great
This was perfect! I used coconut oil and greek yogurt. Moist, and not so sweet as sometimes these breads can be. I love bananas, so this was right up my alley! Thank you for another great recipe :)
This was perfect! I used coconut oil and greek yogurt. Moist, and not so sweet as sometimes these breads can be. I love bananas, so this was right up my alley! Thank you for another great recipe :)
This was SO good! I used coconut oil in place of the vegetable oil. I also used frozen thawed blueberries. I still dusted them with the flour, and it turned out delicious! Thank you!
This was SO good! I used coconut oil in place of the vegetable oil. I also used frozen thawed blueberries. I still dusted them with the flour, and it turned out delicious! Thank you!
Thanks for the 5 star review and great to hear this was delicious! I loveee using coconut oil in place of veg/canola oil as well! It adds such a lovely touch. Glad the frozen berries also worked great.
I made this recipe. I got nervous letting it cook so long but your time proved to be accurate. It is dense but soft. My little granddaughters enjoyed it as well as my 96-year-old mother. Plan to make it again tomorrow. I just need to buy more bananas so I can keep up with a supply of over ripe ones. Thank you for the detailed instructions.
I made this recipe. I got nervous letting it cook so long but your time proved to be accurate. It is dense but soft. My little granddaughters enjoyed it as well as my 96-year-old mother. Plan to make it again tomorrow. I just need to buy more bananas so I can keep up with a supply of over ripe ones. Thank you for the detailed instructions.
Glad all the generations in your family are enjoying this! Yes, it’s a super moist batter and that is why the long baking time. Glad it worked out for you.
Useful Content. Thanks a lot for the info!
Useful Content. Thanks a lot for the info!
Useful Content. Thanks a lot for the info!
Very moist. I used a lot more blueberries. Not too sweet. Just right