Rustic Blueberry Banana Zucchini Bread (Print Version)

Bake a moist Blueberry Banana Zucchini Bread. This easy recipe blends sweet fruit with garden fresh zucchini for a comforting treat. So good!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

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 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 1 1/2 cups (about 3 medium) very ripe mashed bananas
09 - 2 large eggs
10 - 1/2 cup (120ml) vegetable oil
11 - 1 teaspoon vanilla extract

→ Flavorful Add-ins

12 - 1 cup (about 1 medium) grated zucchini, unpeeled
13 - 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour if frozen)

# Instructions:

01 - First things first, let's get that oven preheating to 350°F (175°C). Then, grab a 9x5-inch loaf pan and give it a good spray with non-stick cooking spray, or grease and flour it like I do when I'm feeling fancy. I usually line the bottom with a strip of parchment paper too, just to be extra sure it won't stick. There's nothing worse than a perfectly baked loaf that refuses to come out of the pan, trust me, I've had that happen more times than I'd like to admit!
02 - In a medium bowl, whisk together your flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Give it a good, thorough whisking to make sure everything is evenly distributed. This step is important because it prevents clumps of baking soda in your final bread – a mistake I made early on, leading to some oddly textured bites. You want all those dry bits playing nicely together before the wet ingredients join the party.
03 - Now, in a separate, larger bowl, mash those ripe bananas. I usually just use a fork, leaving a few small lumps for texture, because I like that rustic feel. Then, whisk in the eggs, vegetable oil, and vanilla extract until everything is well combined and smells wonderfully sweet from the bananas and vanilla. This is where the magic really starts to happen, and you can almost smell the deliciousness already!
04 - Pour the wet banana mixture into the bowl with your dry ingredients. Using a spatula, gently fold them together until *just* combined. And I mean *just* combined! Overmixing is the enemy of tender quick breads; it develops the gluten too much, leading to a tough loaf. A few streaks of flour are totally fine. This is where I always have to resist the urge to keep stirring, but less is more here, truly.
05 - Now for the good stuff! Gently fold in your grated zucchini and blueberries. If using frozen blueberries, toss them with a tablespoon of flour first to prevent them from sinking to the bottom. I love watching the vibrant colors swirl into the batter. This is the stage where the bread starts to look like the delicious, wholesome treat it's about to become, full of little pockets of fruit and veggie goodness.
06 - Pour the batter into your prepared loaf pan, spreading it evenly. Pop it into the preheated oven and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. My oven sometimes bakes a little hot, so I usually start checking around 50 minutes. The top should be golden brown, and your kitchen will smell absolutely incredible. Let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Resist the urge to slice it too soon!

# Notes:

01 - Don't overmix the batter; it makes the bread tough, a mistake I learned the hard way.
02 - Always use ripe bananas with plenty of brown spots for the best flavor and moisture.
03 - If using frozen blueberries, toss them in a bit of flour first to prevent them from sinking.
04 - A pinch of lemon zest in the batter really brightens up the blueberry flavor profile.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - rubber spatula
05 - grater

# Nutrition (Per Serving):

Calories: 320
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 5g

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