If you’re on the hunt for a moist, flavorful, and utterly irresistible quick bread, look no further—this Blueberry Banana Zucchini Bread is about to become your new bakery-worthy obsession. Each slice is bursting with juicy blueberries, sweet bananas, and the subtle freshness of grated zucchini, all wrapped up in a tender crumb that stays luscious for days. Whether you’re enjoying it for breakfast, as an afternoon pick-me-up, or as a sweet treat to share, this loaf delivers tons of flavor and wholesome goodness in every bite.

Blueberry Banana Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to whip up this Blueberry Banana Zucchini Bread; in fact, the charm of this recipe is that it uses a handful of familiar ingredients, each doing its part to build rich flavor, perfect moisture, and irresistible color. Here’s what you’ll want to gather before turning on the oven:

Egg: Acts as a binding agent and helps provide structure to the loaf.
Light Brown Sugar: Adds deep, caramel notes and extra moisture to the bread.
Canola or Vegetable Oil: Ensures a tender, rich crumb without overwhelming flavor.
Granulated Sugar: Brings the right balance of sweetness to highlight the blueberries and bananas.
Sour Cream (or Greek Yogurt): Makes the crumb plush and adds a slight tang for depth.
Vanilla Extract: Rounds out and enhances all the other flavors.
All Purpose Flour: Forms the base and structure; divided for the batter and for tossing with blueberries.
Baking Powder & Baking Soda: Work together to ensure the perfect rise and light texture.
Salt: Balances sweetness and magnifies flavors.
Mashed Ripe Bananas: Infuses natural sweetness and keeps the loaf moist and soft.
Coarsely Grated Zucchini: Adds moisture and a subtle earthy flavor—no need to wring it out!
Fresh Blueberries: Lend pops of juicy tartness and vibrant color—tossed in flour so they don’t all sink.

How to Make Blueberry Banana Zucchini Bread

Step 1: Prepare the Pan and Preheat

Start by preheating your oven to 350°F (175°C). Get your loaf pan ready by coating it with floured cooking spray or a thorough greasing and flouring. This simple step guarantees easy removal after baking and helps prevent sticking, so your Blueberry Banana Zucchini Bread will look as stunning as it tastes.

Step 2: Whisk Together Wet Ingredients

In a large mixing bowl, combine the egg, light brown sugar, oil, granulated sugar, sour cream (or Greek yogurt), and vanilla extract. Give everything a good whisk until well blended and smooth—this ensures the sugars dissolve and everything integrates for the perfect batter base.

Step 3: Add the Dry Ingredients

Now, sprinkle in your flour (1 1/4 cups), baking powder, baking soda, and salt. Stir just until you see the flour disappear into the wet mixture. The secret here is not to overmix—overworking the batter can lead to a dense or tough loaf, and we want that classic tender-crumb result!

Step 4: Stir in the Bananas and Zucchini

Gently fold in your mashed ripe bananas and coarsely grated zucchini. This combo is what makes Blueberry Banana Zucchini Bread truly unique—bananas offer sweetness and moisture while zucchini brings a soft, subtle earthiness that vanishes into the background but keeps every bite juicy and tender.

Step 5: Prepare the Blueberries

In a separate bowl, toss your fresh blueberries with the reserved 1/4 cup of flour. This little trick keeps the berries from sinking to the bottom of your loaf as it bakes and helps distribute beautiful bursts of fruit throughout the bread.

Step 6: Gently Fold in the Blueberries

Add your flour-coated blueberries and any remaining flour bits into the main batter bowl, folding gently just until combined. Again, resist the urge to overmix—just a few stirs will do! Overhandled batter can mash the berries and tint the loaf purple, so treat them with care.

Step 7: Fill the Pan and Add Extra Blueberries

Pour the batter into your prepared loaf pan and smooth the top with a spatula. For a bakery-style finishing touch, sprinkle an extra tablespoon or two of blueberries over the surface—this not only looks gorgeous but also hints at the summery flavors inside.

Step 8: Bake to Perfection

Place the loaf pan on a baking sheet (just in case of spills) and bake for about 90 minutes, but start checking around the 75-minute mark. Around 45 minutes in, loosely tent the pan with foil to prevent over-browning on top while the inside continues to cook through. Rotate the pan a couple of times to ensure even baking—every oven has its quirks! The bread is done when the top is golden, the center is set, and a toothpick inserted comes out clean or with a few moist crumbs. Since Blueberry Banana Zucchini Bread is so deeply moist, double-check doneness before you pull the loaf out.

Step 9: Cool and Slice

Allow the bread to rest in the pan for 15 minutes to finish setting, then turn it out onto a wire rack to cool completely. This patience is rewarded when your slices come out clean, soft, and bursting with blueberry and banana flavor.

How to Serve Blueberry Banana Zucchini Bread

Garnishes

Dress up each slice with an extra scatter of fresh blueberries or a dusting of powdered sugar—both make the colors sing and add a touch of elegance. For a cozy finish, a swipe of softened butter or drizzle of honey brings out the natural sweetness of the fruit.

Side Dishes

Pair your Blueberry Banana Zucchini Bread with a mug of freshly brewed coffee, a glass of cold milk, or a dollop of Greek yogurt. For brunch, fresh fruit salad or a creamy smoothie alongside this bread creates a vibrant, satisfying meal that feels special yet cozy.

Creative Ways to Present

Serve thick, toasted slices with a scoop of vanilla ice cream for a celebratory dessert, or cube the bread for a colorful trifle layered with whipped cream and berries. Mini loaves or muffins made from this batter also make beautiful, thoughtful gifts or easy grab-and-go snacks.

Make Ahead and Storage

Storing Leftovers

Blueberry Banana Zucchini Bread keeps beautifully at room temperature for up to a week when wrapped well or stored in an airtight container. Its moisture means it doesn’t dry out quickly, but if your kitchen is warm, consider refrigerating after a couple of days to prolong freshness.

Freezing

For longer storage, let the bread cool completely, then wrap individual slices or the whole loaf tightly in plastic wrap and foil. Pop them in a freezer-safe bag, and they’ll stay perfect for up to six months. When a craving strikes, just thaw a slice at room temperature or in the fridge—delicious whenever you need a little treat.

Reheating

To enjoy that “freshly baked” warmth, gently reheat slices in the microwave for 10-15 seconds or pop them in a toaster oven until just heated through. If you’re reheating frozen slices, give them a quick zap directly from the freezer, or let them come to room temperature before toasting for the best texture.

FAQs

Can I use frozen blueberries instead of fresh?

Fresh blueberries are best for this recipe, as they don’t bleed into the batter and maintain their shape, but in a pinch, you can use frozen berries—just toss them in flour and add them straight from the freezer to prevent streaky batter.

Should I wring out the zucchini?

No need! For Blueberry Banana Zucchini Bread, you want all the natural moisture from the zucchini; just loosely fill your measuring cup and skip the wringing for the most tender result.

What if I don’t have sour cream or Greek yogurt?

Either works beautifully for creamy richness, but if you’re out, you can substitute with whole milk plain yogurt or even buttermilk for a similar effect—the texture may vary slightly but will still be delicious.

Can I make this bread gluten-free?

Yes! Swap in a cup-for-cup gluten-free flour blend for the all-purpose flour. Just double-check that your baking powder and vanilla extract are gluten-free, too, if sensitivity is a concern.

Why did my bread take longer (or less time) to bake?

Moisture content in bananas, zucchini size, berry juiciness, and individual oven quirks all impact baking time for Blueberry Banana Zucchini Bread. Always check for doneness with a toothpick and bake until the loaf is fully cooked through, even if it takes more or less time than the recipe states.

Final Thoughts

Honestly, once you try this Blueberry Banana Zucchini Bread, you’ll see why it’s a recipe worth coming back to again and again. It’s moist, flavorful, and full of kitchen magic—perfect for sharing, gifting, or savoring slice by slice with your favorite people. Give it a try and let your kitchen fill up with the sweet, summery aroma of something truly special!

Blueberry Banana Zucchini Bread Recipe

★★★★★

4.7 from 25 reviews

Author: Ella
Total Time: 1 hour 50 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This Blueberry Banana Zucchini Bread is a moist and flavorful loaf perfect for breakfast or as a snack. The combination of ripe bananas, fresh blueberries, and grated zucchini creates a deliciously unique bread that’s easy to make.

Instructions

Preheat oven: Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
Mix wet ingredients: In a large bowl, whisk together egg, sugars, oil, sour cream, and vanilla.
Add dry ingredients: Stir in 1 1/4 cups flour, baking powder, baking soda, and salt until just combined.
Incorporate fruits and veggies: Fold in mashed bananas and grated zucchini until mixed.
Coat blueberries: Toss blueberries with 1/4 cup flour, then fold them into the batter.
Bake: Transfer batter to the prepared pan, bake for about 90 minutes at 350F, or until a toothpick comes out clean.
Cool and serve: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to tent the bread with foil during baking to prevent over-browning.
This bread is very moist, so ensure it’s fully cooked through before removing from the oven.
Store leftovers airtight at room temperature for up to a week.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Bread
Method: Baking
Cuisine: American