It was one of those afternoons when I had half a dozen too ripe bananas on my counter and a garden stray zucchini, perfect for zucchini recipes, asking for a role. I tossed in a handful of blueberries that were begging for a good bake. Before I knew it my kitchen had a delightful scent rising and that spark of an idea was there. The result was a loaf that spoke boasts of sweet fruit and earthy green in every fork of crumb.
You might wonder what makes this Blueberry Banana Zucchini Bread stand out from any other quick loaf. Well it sure does bring a lot of surprises. The blueberries peek through with juicy pops while the zucchini steps in as the lead vegetable to keep things moist. You end up with a crumb that feels almost cake like but still cozy for breakfast or an after school treat.
Don’t get me wrong it a bit of a happy accident at first. But once I nailed down the balance of fruit and veggie it became a regular guest at our table. Once you try this you may just save even more bread than usual when bananas start to turn brown. That is my kind of kitchen win.
If you love that mix of sweet and gentle earth it is hard to beat a slice still warm with a smear of butter or a quick broil finish to crisp the top. You will see why this loaf is the keeper of weekend brunches and that midweek pick me up.
Reasons this loaf shines
- Moist texture thanks to bananas zucchini duo
- Berry bursts fresh blueberries bring zesty pops
- Less waste extra ripe bananas and zucchini put to use
- Simple steps easy do it in under an hour
- Family friendly both kids and adults give it thumbs up
Meet the cast of ingredients Blueberry Banana Zucchini Bread
1 cup of mashed bananas, about two or three over ripe ones. You want them soft and sweet.
1 medium zucchini grated, that is our lead vegetable so we get folds of green moisture.
1 cup of fresh blueberries. Rinse and pat dry so they do not overcrowd the batter.
2 cups of all purpose flour. You could swap some to whole wheat but I stuck with white flour for fluff.
1 teaspoon of baking powder and 1 half teaspoon baking soda. They team up for a good rise.
1 half teaspoon of salt. Just enough to round out the sweet notes.
1 quarter cup of soft butter or neutral oil. Keeps crumb tender while bananas give more flavor.
1 half cup of brown sugar. You can cut down if you like it less sweet but it helps with that caramel hint.
1 large egg, lightly beaten. It holds everything together so the slices do not crumble.
A fast tracked baking journey
- Step 1 mix the dry whisk flour baking powder baking soda and salt in a big bowl until it looks light and airy.
- Step 2 mash bananas in a separate bowl until nearly smooth leave a few chunks for texture.
- Step 3 quick sauté zucchini in a warm pan for one minute remove excess water with a paper towel this avoids soggy middle.
- Step 4 combine wet add mashed bananas sugar egg and butter into the zucchini bowl stir until you get a loose batter.
- Step 5 fold in veggies and berries gently stir in flour mix and blueberries so you do not burst them all at once.
- Step 6 prep the pan line a loaf pan with parchment or grease it well this helps the bread slip right out.
- Step 7 bake pour batter into pan bake at 350 F for about fifty five minutes or until toothpick comes clean.
- Step 8 broil finish switch oven to broil for two minutes if you want a golden crisp top keep an eye so it does not burn.
- Step 9 cool and slice let loaf rest ten minutes in pan then lift out and slice on a rack so steam escapes.
Clever hacks for busy bakers
- Prep night before grate zucchini and mash banana store in fridge till morning.
- Freeze ripe fruit keep bananas in freezer peel them thaw when you need for recipes.
- Line pans early cut parchment once so you can just grab and go before you mix.
- Measure as you go save a few minutes by scooping flour sugar first so you do not pause mid mix.
- Use a kitchen timer helps avoid that over bake mishap when you get distracted by phone or kids.
When curiosity meets the first slice
The moment the loaf came out of the oven I could not wait to cut a slice. Steam rose and the top glowed with hints of crisp from that quick broil finish. I grabbed my favorite serrated knife and pressed down gently.
That first slice was a delight. You could see specks of green from zucchini and little pockets where blueberry juice had touched the crumb. I waited a second to let it cool or else the blueberry juice would have been everywhere.
Then a small smear of butter and it was gone. Crunch then soft melt in my mouth. Sweet banana meets that gentle vegetable note. It was comfort in every bite and I bet you will smile too.
Plot twists for leftovers
One slice left over after breakfast is no worry. Wrap it in foil or keep in an airtight container on the counter for up to two days. It stays moist and fresh without losing that crusty top.
If you stash it in the fridge it will last up to a week though it might firm up a bit. You can pop a slice in the toaster for a quick warm up and it almost tastes fresh from the oven.
Got extra slices Take them camping or pack for lunch. The sturdy crumb makes it perfect for toting around. No leaks and no mess.
Want more texture break a slice into cubes use as a base for a brand new twist on bread pudding. Add a bit of milk egg and spices bake for a dessert or breakfast treat that wows.
Bringing it together plus your top questions
This Blueberry Banana Zucchini Bread has become our family staple from sleepy weekend brunch to a quick after school nibble. It uses up odds and ends but feels fancy enough to share with guests. Between its moist bite and pop of berry you get a balance of taste and texture that sticks.
Still got questions Below are answers to the most common ones that pop up when you make this loaf.
- Can I use frozen blueberries Yes you can Toss them in frozen just add two extra minutes to bake and do not thaw first.
- What if I dont have brown sugar White sugar works fine the crust may be lighter but it still tastes great.
- How do I store slices Airtight container on counter for two days or fridge for a week or freeze up to one month wrapped well.
- Can I skip the broil finish Absolutely it tastes great without that final crisp youll just miss the crackly top.
- What is quick saute for It removes extra moisture from the zucchini so your loaf bakes up perfect and not soggy.
There you have it everything you need to bake this crowd pleaser. Grab those over ripe bananas and that garden zucchini and let the ovens warm up soon you will have a slice of joy in your hands.
Blueberry Banana Zucchini Bread
Equipment
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Grater
- 1 Measuring cups
- 1 Measuring spoons
- 1 Loaf pan (9x5 inches)
- 1 Spatula
- 1 Toothpick or cake tester
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas About 2 bananas
- 1 cup grated zucchini About 1 medium zucchini
- 1 cup fresh or frozen blueberries If using frozen blueberries, do not thaw them.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together until well blended.
- In a medium mixing bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Stir in the mashed bananas and grated zucchini into the wet mixture until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
- Gently fold in the blueberries into the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
