Moist Blueberry Banana Zucchini Bread Loaf, Easy Recipe (Print Version)

Blueberry Banana Zucchini Bread: Your new favorite! Sweet blueberries, ripe bananas, and a secret touch of zucchini make this moist loaf perfect.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) All-Purpose Flour
02 - 3/4 cup (150g) Granulated Sugar
03 - 1 teaspoon Baking Soda
04 - 1/2 teaspoon Baking Powder
05 - 1 teaspoon Ground Cinnamon
06 - 1/4 teaspoon Ground Nutmeg
07 - 1/2 teaspoon Salt

→ Wet Ingredients

08 - 1 cup (about 2-3 medium) Mashed Ripe Bananas
09 - 1 cup (about 1 medium) Shredded Zucchini (squeezed dry)
10 - 2 Large Eggs
11 - 1/2 cup (120ml) Vegetable Oil
12 - 1 teaspoon Vanilla Extract

→ Mix-ins

13 - 1 cup (150g) Fresh Blueberries (tossed with 1 tbsp flour if desired)

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C) and grab your 9x5 inch loaf pan. I always grease and flour mine, or line it with parchment paper, especially after a particularly sticky incident where half my loaf stayed in the pan. In a big bowl, whisk together your flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure it's all combined; nobody wants a pocket of just baking soda, trust me!
02 - In a separate, smaller bowl, mash your ripe bananas until they’re mostly smooth but a few lumps are totally okay – adds character! Then, stir in your shredded zucchini (remember to squeeze out that extra water!), eggs, vegetable oil, and vanilla extract. Give it a good whisk until everything is just combined. I always take a moment to smell the sweet banana-vanilla goodness here; it's a little kitchen ritual.
03 - Now for the careful part. Pour your wet ingredients into the dry ingredients. Stir *just* until everything is moistened. Don't overmix! Overmixing is the enemy of tender bread, and I’ve ruined many a loaf by getting too enthusiastic. A few streaks of flour are fine, honestly. Then, gently fold in your fresh blueberries. I usually toss them with a tiny bit of flour first to stop them from sinking to the bottom.
04 - Pour that beautiful batter into your prepared loaf pan. Give it a little tap on the counter to settle it, then pop it into your preheated oven. Bake for about 55-65 minutes. Every oven is different, so keep an eye on it! It's done when a toothpick inserted into the center comes out clean, maybe with a few moist crumbs attached. I always start checking around the 50-minute mark because my oven runs hot.
05 - Once it's out of the oven, the smell is just incredible – warm spices, sweet fruit, that comforting baked aroma. Let the bread cool in the pan for about 10-15 minutes. This is crucial; if you try to take it out too soon, it might fall apart, which is just heartbreaking after all that effort. I’ve learned this the hard way more times than I care to admit.
06 - After its little rest, carefully invert the bread onto a wire rack to cool completely. Or, if you're like me and have zero patience, slice into it while it's still warm. A warm slice of this Blueberry Banana Zucchini Bread with a pat of butter? Pure bliss. It’s got that perfect moist crumb, sweet blueberries, and just a hint of cinnamon. It truly makes for a delightful breakfast or snack.

# Notes:

01 - Always squeeze excess water from zucchini; it makes a huge difference in texture.
02 - For longer storage, slice and freeze individual portions – they thaw perfectly for a quick treat.
03 - If you don't have fresh blueberries, frozen ones work just as well; don't thaw them first.
04 - A warm slice with a dollop of cream cheese is my absolute favorite way to enjoy this bread.

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - rubber spatula
05 - wire rack

# Nutrition (Per Serving):

Calories: 280 Calories
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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