Blueberry Banana Zucchini Bread

Moist, naturally sweet, and bursting with fresh blueberries—this Blueberry Banana Zucchini Bread is a delicious way to sneak veggies into your day. It’s perfect for breakfast, brunch, or as an afternoon snack, and it’s a great way to use up those ripe bananas and garden zucchini!

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Why You’ll Love This Blueberry Banana Zucchini Bread

This easy quick bread recipe is:

• Ultra-moist and tender thanks to ripe bananas and shredded zucchini.
• Packed with juicy blueberries that add a pop of flavor in every bite.
• Naturally sweetened with bananas and just a bit of sugar.
• Kid-friendly, freezer-friendly, and perfect for meal prep.
• An ideal way to enjoy summer’s bounty or use up extra zucchini.

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Ingredients You’ll Need

Here’s what you’ll need to make this easy blueberry banana zucchini bread recipe:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 ripe bananas, mashed
• 1 cup shredded zucchini, excess water squeezed out
• 1/2 cup vegetable oil or melted coconut oil
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

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How to Make Blueberry Banana Zucchini Bread

Follow these easy steps for perfect results:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Combine wet ingredients: In a large bowl, mash the bananas, then whisk in oil, sugar, eggs, and vanilla until smooth.
4. Add zucchini: Stir in the shredded zucchini until well combined.
5. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix.
6. Fold in blueberries: Gently stir in the blueberries, coating them with a bit of flour first helps prevent sinking.
7. Bake: Pour batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

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Expert Tips for Perfect Blueberry Banana Zucchini Bread

• Measure zucchini carefully: After shredding, squeeze out excess moisture to avoid a soggy loaf.
• Use overripe bananas: They’re sweeter and easier to mash, giving the bread a naturally rich banana flavor.
• Don’t overmix: Overmixing creates dense bread; mix just until no dry streaks remain.
• Storage: Store cooled bread in an airtight container at room temperature for up to 4 days or freeze slices for up to 3 months.

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Serving Suggestions

Enjoy a warm slice with a pat of butter, cream cheese, or a drizzle of honey. It pairs beautifully with coffee, tea, or a tall glass of milk!

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