Blueberry Banana Zucchini Bread

Blueberry Banana Zucchini Bread is a delightful treat that combines the sweet flavors of ripe bananas and blueberries with the healthy addition of zucchini. This bread is moist, flavorful, and perfect for breakfast, a snack, or dessert. Whether you have some zucchini from your garden or just want to use up some ripe bananas, this recipe is a great way to enjoy these ingredients together.

Why Make This Recipe

This recipe is not just delicious; it also brings health benefits. Zucchini adds moisture and nutrients while keeping the bread light. Bananas provide natural sweetness, reducing the need for added sugars. Including blueberries gives an antioxidant boost, making this bread a healthier choice. Plus, it’s simple to make, and everyone will love it!

How to Make Blueberry Banana Zucchini Bread

Ingredients:

1 cup grated zucchini (well-drained)
2 ripe bananas, mashed
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw if frozen)

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, combine the grated zucchini, mashed bananas, granulated sugar, brown sugar, and vegetable oil. Mix well.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

How to Serve Blueberry Banana Zucchini Bread

You can enjoy this delicious bread warm or at room temperature. It’s great on its own or spread with butter. For a more indulgent treat, try adding cream cheese or a sprinkle of powdered sugar on top. It also pairs well with a cup of tea or coffee.

How to Store Blueberry Banana Zucchini Bread

Store the bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice the bread and wrap it tightly in plastic wrap, then place it in a freezer bag. It will last for up to 3 months in the freezer. Thaw slices as needed.

Tips to Make Blueberry Banana Zucchini Bread

Make sure to squeeze out excess moisture from the zucchini before adding it to the batter. This ensures a better texture.
To prevent the blueberries from sinking, toss them in a little flour before folding them into the batter.
Check the bread a few minutes before the timer goes off, as oven temperatures can vary.

Variations

You can customize this recipe in many ways. Consider adding nuts like walnuts or pecans for extra crunch. You can replace part of the all-purpose flour with whole wheat flour for a healthier option. You can also swap out blueberries for chocolate chips or other fruits like raspberries or chopped apples.

FAQs

Q: Can I use frozen zucchini?
A: Yes, you can use frozen zucchini, but make sure to drain any liquid before adding it to the batter.

Q: How can I make this recipe gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend designed for baking.

Q: Can I reduce the sugar in this recipe?
A: Yes, you can reduce the sugar by substituting some of it with unsweetened applesauce or using ripe bananas for natural sweetness.