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Blueberry Banana Zucchini Bread

Blueberry banana zucchini bread is a triple-quick bread mash-up with a golden, banana-rich crumb and burst blueberries throughout. Grated, squeezed-dry zucchini adds hidden moisture while the loaf bakes up tender without needing yeast.
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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
Calories: 330
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
Sweetener and wet ingredients
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.25 cup vegetable oil
  • 3 very ripe bananas, mashed about 1 cup
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Veg and fruit
  • 0.75 cup zucchini, grated and squeezed dry
  • 1 cup fresh or frozen blueberries tossed in 1 tbsp flour

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 350°F, then grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl.
Make the batter
  1. Mash very ripe bananas in a large bowl, then add granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract and stir to combine.
  2. Stir in grated and squeezed dry zucchini.
  3. Fold the dry ingredients into the wet mixture until just combined, then gently fold in blueberries that have been tossed in flour.
Bake and cool
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 60–70 minutes at 350°F until a toothpick in the center comes out clean, letting the full bake time set the moisture from the bananas and blueberries.
  3. Cool for 15 minutes before slicing.

Notes

Pro tip: squeeze the grated zucchini dry so the loaf bakes with a tender, not gummy, crumb. Store tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5 days; freeze sliced portions for up to 2 months. For a dairy swap, use plain lactose-free yogurt 1:1 instead of Greek yogurt if needed.