Blueberry Banana Zucchini Bread
This blueberry banana zucchini bread comes together in one bowl with nothing more than a whisk and a spatula. The zucchini keeps every slice tender and moist while the blueberries add pockets of brightness against the sweet banana crumb. Skip the mixer — the gentler hand the better the texture. Perfect for using up what is sitting on your counter.
Equipment
- 9x5-inch Loaf Pan (2)
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Box Grater or Food Processor
- Mesh Strainer (for blueberries)
- Toothpick or Cake Tester
- Wire cooling rack
Ingredients
- 2 cups mashed ripe bananas (about 4 medium bananas)
- 1/4 cup unsalted butter, melted and cooled slightly
- 1/2 cup plain yogurt or buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, freshly grated
- 1/2 teaspoon salt
- 1 1/2 cups shredded zucchini, squeezed dry (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon all-purpose flour (for coating blueberries)
For the topping (optional):
- 2 tablespoons turbinado sugar or coarse sugar
- 1/4 cup sliced almonds or chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9x5-inch loaf pans and line them with parchment paper, leaving a slight overhang on the long sides. This makes lifting the loaves out cleanly after they cool.
- In a large mixing bowl, whisk together the mashed bananas, melted butter, yogurt, eggs, brown sugar, granulated sugar, and vanilla extract until smooth. The mixture should look glossy and well-emulsified — no streaks of butter remaining.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture and fold with a rubber spatula until just combined. A few streaks of flour are fine — overmixing at this stage will make the bread tough. You want a tender crumb, not a sturdy one.
- Fold in the squeezed-dry shredded zucchini. Take your time here — the zucchini should be evenly distributed through the batter, not clumped in one area.
- In a small bowl, toss the blueberries with 1 tablespoon of flour until each berry is lightly coated. This prevents them from sinking to the bottom of the loaf during baking. Gently fold the blueberries into the batter with just a few strokes. Do not overmix or the berries will bleed into the batter and turn it grey.
- Divide the batter evenly between the two prepared loaf pans. If using the topping, sprinkle the turbinado sugar and sliced almonds evenly over the top of each loaf.
- Bake for 60–75 minutes, rotating the pans halfway through. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly before the center is set, tent loosely with foil at the 45-minute mark.
- Let the loaves cool in the pans for 15 minutes on a wire rack. Then lift them out using the parchment paper overhang and transfer to the rack to cool completely. This bread cuts cleanly only when fully cooled — resist the temptation. The texture does not finish setting until it reaches room temperature.
Notes
To squeeze the zucchini dry, place the shredded zucchini in a clean kitchen towel or a few layers of paper towels and twist firmly over the sink. You do not need to wring it completely dry — just remove the excess moisture so the bread does not end up soggy.
If using frozen blueberries, do not thaw them before adding to the batter. Toss them with the flour while still frozen and fold gently. This keeps the batter from turning purple.
Storage: Wrap the cooled loaves tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, freeze the whole loaves (or slices) wrapped in plastic wrap and then foil for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours.