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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 juicy blueberry bursts. Grated zucchini is squeezed dry for hidden moisture so the loaf bakes through without a gummy center.
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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: 246
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
Wet ingredients
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.25 cup vegetable oil
  • 1 cup bananas About 3 very ripe bananas, mashed.
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Zucchini and berries
  • 0.75 cup zucchini Grated and squeezed dry.
  • 1 cup blueberries Fresh or frozen; tossed with 1 tbsp flour before folding.
  • 1 tbsp all-purpose flour Set aside from the flour amount for tossing with blueberries.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan with a light coat so the loaf releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix wet ingredients
  1. In a large bowl, mash bananas until smooth, then add granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract and stir until combined.
Add zucchini
  1. Stir in grated zucchini that has been squeezed dry so the batter stays thick and bakes without excess moisture.
Fold in blueberries
  1. Fold the dry ingredients into the wet just until no dry streaks remain, then gently fold in flour-tossed blueberries to keep the batter from turning purple.
Bake
  1. Pour batter into the prepared loaf pan and bake at 350°F for 60–70 minutes, until a toothpick in the center comes out clean with a golden top.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the banana crumb sets and holds its shape.

Notes

For best texture, squeeze the grated zucchini very well—if it’s too wet the center can stay underbaked even when the edges look done. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a dairy-free option, swap Greek yogurt with plain dairy-free yogurt using the same amount.