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Blueberry Banana Zucchini Bread

Blueberry banana zucchini bread is a moist three-vegetable fruit quick loaf with golden crumb, tender zucchini, and juicy blueberry bursts. It’s baked until a toothpick comes out clean, then cooled briefly for clean slices.
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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
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 granulated sugar (use with the blueberries later)
Wet ingredients and flavor
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.25 cup vegetable oil
  • 1 cup bananas very ripe, mashed (about 3 bananas)
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 0.75 cup zucchini grated and squeezed dry
Blueberries
  • 1 cup blueberries fresh or frozen; toss with 1 tbsp flour

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Place the loaf pan on a sheet pan to help with even baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl.
Mix wet ingredients
  1. Mash very ripe bananas in a large bowl until smooth.
  2. Add granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract, then stir to combine.
  3. Stir in grated squeezed dry zucchini until evenly distributed.
Combine batter
  1. Fold dry ingredients into wet ingredients just until no dry streaks remain.
  2. Gently fold in flour-tossed blueberries so the berries stay intact.
Bake
  1. Pour batter into the loaf pan and bake for 60–70 minutes until a toothpick in the center comes out clean.
  2. If the top browns too quickly, loosely tent with foil for the final 10 minutes of baking.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the center sets.

Notes

Pro tip: squeeze grated zucchini very well to prevent a gummy center, and don’t overmix after adding the dry ingredients to keep the loaf tender. Store airtight in the fridge for up to 4 days; freeze sliced for up to 2 months and thaw overnight in the fridge. For a dairy-free swap, use plain dairy-free yogurt in equal amount.