Blueberry Banana Zucchini Bread
Serves 1010 mins prep90 mins cook
🫐🍌🙌🏻🍞 This is an EASY, no-mixer zucchini bread recipe that's packed with bananas, juicy blueberries, and grated zucchini which keep it SO soft, moist, and tender! I guarantee this will be your new favorite quick bread and your family and friends will rave about it and want seconds!
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What you need
Instructions
0 Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. 1 To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. 2 Add 1 1/4 cups flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix. 3 Add the bananas, zucchini, and stir to combine; set aside. 4 To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat. 5 Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix. 6 Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color. 7 Place loaf pan on a baking sheet (for insurance against overflow) and bake for about 90 minutes (start checking at about 75 minutes), or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Important note: At the 45 minute mark, tent the pan with a sheet of foil draped loosely over it to prevent the top and sides from browning too quickly while giving the interior a chance to cook through. I encourage rotating the pan a couple times during baking to ensure even baking because many ovens don’t bake evenly. Baking times will vary based on the moisture content of the bananas, zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more (or less) time to bake than the baking time estimate provided. This is a VERY moist loaf so make sure it's fully done before you take it out of the oven - you can't decide later that it wasn't quite done and put it back in (will never work) and you'd have to toss it due to raw egg. 8 Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.View original recipe