Description
This easy, homemade blueberry banana zucchini bread is moist, flavorful, and a delightful treat for any occasion. Filled with fresh blueberries and the subtle sweetness of bananas, this bread is perfect for breakfast, brunch, or an afternoon snack.
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 the oven to 350F. Prepare a 9×5-inch loaf pan with cooking spray or grease and flour.
In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla. Add the flour, baking powder, baking soda, and salt, mixing until just combined. Fold in the mashed bananas and grated zucchini.
In a separate bowl, toss the blueberries with 1/4 cup of flour. Add the blueberries to the batter and gently mix.
Pour the batter into the prepared pan, optionally sprinkling extra blueberries on top. Place the pan on a baking sheet and bake for about 90 minutes, starting to check around 75 minutes, until the top is golden and a toothpick comes out clean. Tent with foil after 45 minutes to prevent over-browning.
Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Store airtight at room temperature for up to a week, or freeze for up to 6 months.
Notes
Use Ripe Bananas: The riper your bananas, the sweeter and more flavorful the bread will be.
Drain Zucchini: Make sure to squeeze out excess moisture from the shredded zucchini to prevent a soggy loaf.
Check for Doneness: Use a wooden skewer to check the center of the loaf for doneness.
Cool Completely: Allow the bread to cool completely before slicing to prevent it from crumbling.
Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55-90 minutes
- Category: Bread
- Cuisine: American