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Blueberry Banana Zucchini Bread

Blueberry banana zucchini bread is a triple quick bread mash-up with a golden loaf, banana-rich crumb, and bursts of blueberries plus hidden moisture from squeezed zucchini. This easy one-pan method bakes until the center sets and a toothpick comes out clean.
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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
  • 0.25 cup granulated sugar
  • 0.25 cup brown sugar
Wet ingredients
  • 2 eggs
  • 0.25 cup vegetable oil
  • 3 very ripe bananas, mashed (about 1 cup)
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 0.75 cup zucchini, grated and squeezed dry
Blueberry mixture
  • 1 cup fresh or frozen blueberries
  • 1 tbsp flour

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together.
Combine wet ingredients
  1. Mash very ripe bananas in a large bowl, then stir in granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until combined.
Add zucchini
  1. Stir in grated zucchini that has been squeezed dry.
Fold in blueberries
  1. Fold the dry ingredients into the wet ingredients until just combined, then gently fold in blueberries that were tossed with 1 tablespoon flour.
Bake
  1. Pour batter into the loaf pan and bake at 350°F for 60–70 minutes, until a toothpick in the center comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so it sets through the center.

Notes

Pro tip: squeeze the grated zucchini well so the loaf bakes through instead of turning gummy; rest time helps the banana crumb firm up before slicing. Store wrapped at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. Dietary swap: for a dairy-light option, use unsweetened lactose-free Greek yogurt (or a plain dairy-free yogurt) in the same amount.