Rustic Blueberry Banana Zucchini Bread Loaf (Print Version)

Bake a rustic Blueberry Banana Zucchini Bread with ripe bananas, sweet blueberries, and garden zucchini. A comforting, easy-to-make treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Baking Foundation

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt

→ Moisture & Sweetness

06 - 1 1/2 cups (about 3 medium) very ripe mashed bananas
07 - 2 large eggs, at room temperature
08 - 1/2 cup (120ml) vegetable oil

→ Garden Freshness

09 - 1 cup (about 1 medium) grated zucchini, lightly squeezed of excess water
10 - 1 cup fresh blueberries

→ Warm Spices & Boosters

11 - 1 teaspoon ground cinnamon
12 - 1 teaspoon vanilla extract

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C) and grease your loaf pan. I usually line mine with parchment paper too, just for easy lifting. In a big bowl, whisk together your flour, sugar, baking soda, baking powder, cinnamon, and salt. I always give it an extra good whisk here, making sure everything is evenly distributed. This step feels like the calm before the delicious storm, setting the stage for your Blueberry Banana Zucchini Bread.
02 - Now for the fun part: mash those super ripe bananas in a separate bowl. Don't be shy, get them really smooth! Then, add your grated zucchini, eggs, vegetable oil, and vanilla extract. Give it all a good stir until it's just combined. I remember once I over-mixed this part, and the bread turned out a bit tough. Just mix until it’s blended, no need for an arm workout here for your Blueberry Banana Zucchini Bread.
03 - Gently pour your wet ingredients into the dry ingredients. Stir with a spatula until *just* combined. Seriously, don't overmix! Lumps are okay, even desirable, for a tender bread. This is where I often get flour dust on my nose, a badge of honor, I guess. Then, carefully fold in those beautiful fresh blueberries. You want them distributed but not squashed; they're the little jewels of this Blueberry Banana Zucchini Bread.
04 - Spoon your lovely batter into the prepared loaf pan. I like to smooth out the top a little with my spatula, making sure it’s even. Sometimes I sprinkle a tiny bit of extra sugar or cinnamon on top for a pretty crust, but that’s totally optional. Seeing the colorful batter in the pan, full of blueberries and flecks of green, always makes me excited for the delicious loaf to come.
05 - Pop that loaf pan into your preheated oven. Now, the waiting game begins! It usually takes about 50-60 minutes, but every oven is different, you know? Around the 45-minute mark, I start checking it. The smell is divine by this point—a mix of sweet banana and warm spice that fills the whole kitchen. Keep an eye on your Blueberry Banana Zucchini Bread.
06 - You'll know it's ready when a toothpick inserted into the center comes out clean. Pull it out of the oven and let it cool in the pan for about 10-15 minutes. This is critical; trying to slice it too soon is a recipe for crumbly disaster, I've learned that the hard way! Then, carefully lift it out and let it cool completely on a wire rack. Patience, my friend, for the perfect slice of Blueberry Banana Zucchini Bread.

# Notes:

01 - Always squeeze *some* water from the zucchini, but don't overdo it. A little moisture is good!
02 - This bread freezes beautifully. Wrap slices tightly, and they're perfect for busy mornings.
03 - Ran out of blueberries? Chocolate chips are a surprisingly delicious swap, I tried it once!
04 - Serve it warm with a pat of salted butter, honestly, it elevates the whole experience.

# Equipment Needed:

01 - Loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - measuring cups and spoons
06 - wire rack

# Nutrition (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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