If you’re on the hunt for a show-stopping quick bread that’s as moist as it is flavorful, look no further than Blueberry Banana Zucchini Bread. This gorgeous loaf blends summer’s juiciest blueberries with the natural sweetness of banana and the garden-fresh comfort of grated zucchini. The result? A crave-worthy bread bursting with pops of fruit, a lovely tender crumb, and a subtle earthiness that will instantly make this a family favorite. Whether you’re serving it for breakfast, a snack, or dessert, Blueberry Banana Zucchini Bread is guaranteed to steal the spotlight!

Blueberry Banana Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Each component of this Blueberry Banana Zucchini Bread recipe was chosen for a reason, and together they make every bite memorable. You won’t need anything fancy—just humble pantry staples and seasonal produce, each pulling their weight for unbeatable flavor and texture.

Egg: Provides structure and helps everything bind together for a lovely rise.
Light brown sugar: Offers deep caramel notes and a touch of moisture, resulting in a rich and flavorful crumb.
Vegetable or canola oil: Gives the bread its irresistibly tender and moist texture.
Granulated sugar: Sweetens the loaf just enough without overpowering the fruit flavors.
Sour cream (or Greek yogurt): Adds tang and tenderness, plus a plush crumb—you’ll notice the difference!
Vanilla extract: Infuses each bite with warmth and lovely bakery-style aroma.
All-purpose flour: The backbone of the bread, supporting all those juicy mix-ins; a little extra helps keep the blueberries suspended.
Baking powder & baking soda: These two work together for maximum lift and a light, fluffy loaf.
Salt: Brightens and balances all the sweetness and fruitiness.
Ripe bananas: They melt seamlessly into the batter, leaving you with natural sweetness and extra moisture.
Coarsely grated zucchini: No need to squeeze it dry! Zucchini keeps the bread ultra-moist and sneaks in an extra serving of veggies.
Fresh blueberries: Stud the loaf with juicy pockets of flavor—you’ll taste summer in every slice.

How to Make Blueberry Banana Zucchini Bread

Step 1: Prep the Pan and Preheat

Start by preheating your oven to 350°F. Generously spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan thoroughly. This little step means your Blueberry Banana Zucchini Bread will pop right out, looking picture perfect, without a crumb left behind.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla extract. Stir with gusto until everything is silky and well combined—that’s the foundation for a beautifully moist and flavorful loaf!

Step 3: Add Dry Ingredients

Next, sprinkle in the 1 1/4 cups of flour, baking powder, baking soda, and salt. Gently stir just until the flour disappears, being careful not to overmix. Overmixing at this stage is the main culprit behind tough quick breads, and we want Blueberry Banana Zucchini Bread as soft as possible.

Step 4: Fold in Banana and Zucchini

Stir in the mashed ripe bananas and the coarsely grated zucchini. The bananas bring so much flavor and sweetness, while the zucchini works its magic by staying beautifully hidden in the crumb, making each slice extra moist and speckled with subtle green flecks.

Step 5: Prepare the Blueberries

In a separate bowl, toss the blueberries gently with the remaining 1/4 cup of flour. This old baker’s trick keeps your berries from sinking to the bottom—no dry, blueberry-less bites here!

Step 6: Combine and Finish the Batter

Tip the floured blueberries and any extra flour bits into the main bowl. Give everything a few careful stirs until distributed throughout the batter. Again, don’t overdo it—just mix to combine!

Step 7: Fill the Pan and Garnish

Scoop the luscious batter into your prepared pan, smoothing the top out with a spatula. For extra flair, sprinkle a handful of blueberries over the top. Not only does this make your Blueberry Banana Zucchini Bread look extra inviting, but those berries bake up as sweet, jammy jewels on the surface.

Step 8: Bake to Perfection

Place the loaf pan on a baking sheet (just in case of overflow) and bake for about 90 minutes, starting to check for doneness at 75 minutes. After 45 minutes, loosely tent the pan with foil to keep the top from over-browning. Don’t rush—this is a super moist loaf, so use a toothpick to test for doneness. It should come out clean or with a few moist crumbs. Rotate the pan once or twice for even baking—your patience will be rewarded!

Step 9: Cool and Enjoy

Once baked, let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Slicing too soon can make the loaf gummy, so let it rest! Once it’s at room temperature, you’re ready to slice into the best Blueberry Banana Zucchini Bread you’ve ever tasted.

How to Serve Blueberry Banana Zucchini Bread

Garnishes

A simple dusting of powdered sugar makes a pretty finish for Blueberry Banana Zucchini Bread, while a smear of softened butter or cream cheese takes each slice to new heights. For the ultimate treat, try a drizzle of lemon glaze—fresh and zingy!

Side Dishes

This bread pairs perfectly with a fresh fruit salad, a hot mug of coffee, or a tangy Greek yogurt on the side. It also makes a fabulous brunch centerpiece alongside quiche or savory breakfast bakes.

Creative Ways to Present

Add some personality by baking the batter as muffins for easy lunchbox treats, or slice and layer with whipped cream and berries for an elegant dessert trifle. Blueberry Banana Zucchini Bread also makes a thoughtful homemade gift—wrap it up in parchment and twine for a charming, rustic touch.

Make Ahead and Storage

Storing Leftovers

Keep leftover Blueberry Banana Zucchini Bread tightly wrapped or in an airtight container at room temperature for up to a week. The flavors get even better on day two, and the loaf stays incredibly moist—just the way we like it.

Freezing

For longer storage, wrap the fully cooled bread in plastic wrap and then foil, or place slices in freezer bags. Freeze for up to six months. When you’re in need of a treat, just grab a slice and let it thaw at room temperature overnight.

Reheating

To enjoy that just-baked warmth, pop a slice in the microwave for 10–15 seconds or toast it gently in the oven. You’ll bring back that fresh-from-the-oven aroma and make every bite extra cozy.

FAQs

Can I use frozen blueberries instead of fresh?

Fresh blueberries hold their shape and don’t bleed as much color into the batter, which is why they’re preferred here. If using frozen, do not thaw them and expect a bit more color swirling through your Blueberry Banana Zucchini Bread—still delicious!

Should I squeeze the water out of the zucchini?

No need! Just loosely pile the grated zucchini into your measuring cup and add it directly to the batter. The moisture is essential for making the bread supremely soft and tender.

Can I substitute the sour cream with something else?

Absolutely—plain Greek yogurt works beautifully in place of sour cream, offering the same tang and creamy texture in your Blueberry Banana Zucchini Bread.

How do I know when my bread is fully baked?

Ovens vary, so start checking at 75 minutes. Your bread is ready when the top is golden, the center is set, and a toothpick inserted comes out clean or with a few moist crumbs. If there’s wet batter, give it more time.

What’s the best way to mash bananas for the bread?

Use very ripe bananas for the sweetest flavor. A fork or potato masher is perfect—just mash until mostly smooth with a few small lumps left for texture.

Final Thoughts

I can’t wait for you to experience how stunningly moist and flavorful Blueberry Banana Zucchini Bread can be. Bake a loaf soon and let your kitchen fill with irresistible aromas—you’ll be hooked after just one bite. Happy baking!

Blueberry Banana Zucchini Bread Recipe

★★★★★

5.1 from 17 reviews

Author: Lily
Total Time: 2 hours 10 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A delightful twist on classic banana bread, this Blueberry Banana Zucchini Bread is moist and flavorful, packed with ripe bananas, fresh blueberries, and grated zucchini. Perfect for breakfast, snacking, or dessert.

Instructions

Preheat oven to 350F. Prepare loaf pan.
Mix together egg, sugars, oil, sour cream, and vanilla in a bowl.
Add dry ingredients to the bowl and mix.
In a separate bowl, coat blueberries with flour.
Combine blueberries with the batter.
Transfer batter to the pan and bake for about 90 minutes.
Cool before slicing and serving.

Notes

Make sure to tent with foil during baking to prevent over-browning.
Watch baking time as it may vary based on ingredients and oven.
Ensure bread is fully cooked before removing from the oven.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg

Keywords: Blueberry Banana Zucchini Bread, Banana Bread Recipe, Fruit Bread, Moist Bread Recipe