Description
Discover how to make delicious Blueberry Banana Zucchini Bread with this easy recipe. Perfect for breakfast or as a snack. Click to learn more!
Ingredients
- – 1 large egg (50 g)
- – 1/2 cup (120 ml) light brown sugar, packed
- – 1/3 cup (80 ml) vegetable oil
- – 1/4 cup (50 g) granulated sugar
- – 1/4 cup (60 ml) sour cream (Greek yogurt may be substituted)
- – 1 teaspoon (5 ml) vanilla extract
- – 1 1/4 cups (155 g) all-purpose flour + 1/4 cup for tossing with blueberries
- – 1/2 teaspoon (3 ml) baking powder
- – 1/2 teaspoon (3 ml) baking soda
- – 1/4 teaspoon (1 ml) salt, or to taste
- – 1 cup (240 ml) mashed ripe bananas, from about 2 medium/large bananas
- – 1 cup (120 g) coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
- – 1 cup (170 g) fresh blueberries (I haven’t tried with frozen)
Instructions
- Set your oven to 350°F. Prepare a 9×5-inch loaf pan by coating it with floured cooking spray or by greasing and flouring it, then set it aside.
- In a large mixing bowl, combine the first six ingredients up to the vanilla extract and whisk them together.
- Incorporate 1 1/4 cups of flour, along with the baking powder, baking soda, and salt into the mixture, stirring gently until just mixed. Be careful not to over-stir.
- Fold in the mashed bananas and grated zucchini, blending them into the mixture, then set it aside.
- In a separate medium-sized bowl, combine the blueberries with 1/4 cup of flour to help keep them from sinking during baking, and toss them until they are evenly coated.
- Gently fold the flour-coated blueberries, along with any remaining flour, into the main batter, mixing just until everything is combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and use a spatula to smooth the surface. For added visual appeal, you can sprinkle 1 to 2 tablespoons of blueberries on top.
- Place the loaf pan on a baking sheet to catch any overflow, and bake for approximately 90 minutes, starting to check after 75 minutes. You’ll know it’s ready when the top is golden, the center is firm, and a toothpick inserted in the middle comes out clean or with a few crumbs, but no raw batter.
- Important tip: After 45 minutes, loosely cover the pan with foil to prevent excessive browning of the top and sides while allowing the inside to bake thoroughly. It’s recommended to rotate the pan a few times during the baking process to ensure even cooking, as ovens can vary. The baking duration may change depending on the moisture level of the ingredients and other factors, so keep an eye on the bread rather than just the timer. Ensure the loaf is fully baked since it cannot be re-baked once removed from the oven.
- Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Store the bread in an airtight container at room temperature for up to a week or freeze it for up to six months.
Notes
- Coat blueberries with flour to prevent sinking during baking.
- Be careful not to overmix batter when adding bananas and zucchini.
- Rotate loaf pan during baking and cover with foil to prevent excessive browning.