Blueberry Banana Zucchini Bread
A moist and flavorful bread combining ripe bananas, fresh blueberries, and healthy zucchini, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed
- 1 cup grated zucchini (well-drained) Make sure to squeeze out excess moisture
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Add-ins
- 1 cup fresh or frozen blueberries Do not thaw if frozen
Instructions
Preparation
- 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.
Baking
- 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.
Notes
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw slices as needed. For serving, enjoy warm or at room temperature with butter or cream cheese.