Moist Zucchini Banana Blueberry Bread

This moist zucchini banana blueberry bread combines ripe bananas, garden-fresh zucchini, and juicy frozen blueberries for a tender, flavorful loaf. It’s an easy quick bread that bakes up soft and sweet with just the right hint of cinnamon, perfect for breakfast, snacks, or a simple dessert. Make this zucchini banana blueberry bread ahead to enjoy all week or freeze slices for a grab-and-go treat.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana zucchini bread with blueberries, blueberry banana zucchini bread, healthy zucchini banana bread, moist banana zucchini bread, Moist Zucchini Banana Blueberry Bread, summer zucchini bread

Servings: servings

Calories: 334kcal

Author: George - U Keep Cooking

Equipment

9 x 5 Loaf Pan

Ingredients

1 cup bananas (ripe)(about 2 medium)(mashed)
1 cup zucchini (shredded)(lightly squeezed of excess moisture)
2 eggs room temperature
½ cup light brown sugar packed
¼ cup granulated sugar
½ cup vegetable oil (canola or butter (melted))
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg optional
1 cup blueberries (frozen)(do not thaw)
1 tablespoon all-purpose flour for tossing blueberries

Instructions

Prep the Pan and Oven: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk eggs, brown sugar, and granulated sugar until smooth. Whisk in oil, vanilla, and mashed bananas until combined. Stir in the shredded zucchini.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Bring Batter Together: Gently fold dry ingredients into wet until just combined—don’t overmix.
Add Blueberries: Toss frozen blueberries with 1 tablespoon flour (helps prevent sinking). Fold into batter lightly.
Bake: Pour batter into prepared loaf pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine). Tent loosely with foil if the top browns too quickly.
Cool & serve: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition