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Blueberry Banana Zucchini Bread

Blueberry banana zucchini bread with a golden, banana-rich crumb and blueberry bursts. This triple quick bread bakes with grated zucchini for hidden moistness in a single loaf pan.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp flour used to toss blueberries
Sweet and wet ingredients
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.25 cup vegetable oil
  • 3 very ripe bananas, mashed about 1 cup mashed
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 0.75 cup zucchini, grated and squeezed dry
Blueberries
  • 1 cup fresh or frozen blueberries

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Set the pan on a sheet pan to catch any drips while baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together.
Mix wet ingredients
  1. Mash very ripe bananas in a large bowl.
  2. Stir in granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until combined.
  3. Stir in grated, squeezed-dry zucchini.
Combine and bake
  1. Fold dry ingredients into wet until just combined.
  2. Toss blueberries with flour, then gently fold them in so they stay intact.
  3. Pour batter into the prepared loaf pan.
  4. Bake for 60–70 minutes at 350°F, until a toothpick in the center comes out clean; the banana and blueberries keep it very moist, so bake through.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes before slicing.

Notes

For best texture, squeeze the grated zucchini until you can wring out excess moisture, then fold it in last so the batter stays thick. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze sliced loaf for up to 3 months. For a lighter option, swap half the vegetable oil for unsweetened applesauce while keeping the banana amount the same.