Description
A moist and flavorful Blueberry Banana Zucchini Bread packed with fresh blueberries and hidden veggies. Perfect for breakfast or a healthy snack.
Ingredients
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
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, mash bananas. Add oil, sugar, eggs, and vanilla; whisk until smooth.
4. Stir in shredded zucchini until well combined.
5. Fold dry ingredients into wet until just combined.
6. Coat blueberries with a teaspoon of flour and fold them into the batter.
7. Pour batter into prepared pan. Bake 55-65 minutes or until a toothpick inserted in the center comes out clean.
8. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
For best results, use very ripe bananas and freshly shredded zucchini with excess moisture squeezed out.
This bread keeps well for up to 3 days stored in an airtight container at room temperature or refrigerated for up to a week.
Try adding a handful of chopped nuts or substituting coconut oil for a different flavor twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg