Description
This Blueberry Banana Zucchini Bread is ultra-moist, full of fruit flavor, and perfect for using up summer produce. A cozy snack or breakfast option!
Ingredients
1 large egg
½ cup light brown sugar, packed
⅓ cup canola or vegetable oil
¼ cup granulated sugar
¼ cup sour cream (or Greek yogurt)
1 tsp vanilla extract
1 ¼ cups all-purpose flour + 1/4 cup (for blueberries)
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (about 2 bananas)
1 cup grated zucchini (loose, not packed)
1 cup fresh blueberries
Instructions
1. Preheat oven to 350°F. Spray and flour a 9×5-inch loaf pan.
2. Whisk egg, sugars, oil, sour cream, and vanilla until combined.
3. Add flour, baking soda, baking powder, salt. Mix gently.
4. Fold in mashed bananas and zucchini.
5. Toss blueberries in 1/4 cup flour, fold into batter.
6. Transfer to loaf pan. Top with extra blueberries.
7. Bake 75–90 min, tent with foil at 45 min mark.
8. Check doneness with toothpick (no wet batter).
9. Cool in pan for 15 minutes. Transfer to rack to finish cooling.
Notes
Don’t wring the zucchini. Avoid overmixing the batter. Let loaf cool completely before slicing for best texture.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 233
- Sugar: 20g
- Sodium: 147mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0.03g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg