Blueberry Zucchini and Banana Bread
Bursting with wholesome ingredients, this moist and flavorful Blueberry Zucchini and Banana Bread effortlessly blends sweet bananas, juicy blueberries, and a hidden dose of veggies for a guilt-free treat you’ll love. Perfectly spiced with cinnamon and lightly sweetened with a mix of granulated and brown sugar, this quick bread strikes the ideal balance between indulgence and nutrition. The addition of grated zucchini not only sneaks in extra nutrients but also keeps the loaf incredibly tender and moist. Whether enjoyed as a breakfast, snack, or dessert, this one-bowl recipe is both easy to make and perfect for using up ripe bananas and summer zucchini. Packed with antioxidants from the fresh blueberries and ready in just over an hour, this bread will become your go-to for healthy baking with a delicious twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 Large eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Mashed ripe bananas
- 1 cup Finely grated zucchini (squeezed to remove excess moisture)
- 1 cup Fresh blueberries
- 1 tablespoon All-purpose flour (for coating blueberries, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In a large bowl, combine the granulated sugar and brown sugar. Add the eggs, vegetable oil, and vanilla extract, and whisk until smooth.
Stir in the mashed bananas and grated zucchini until evenly distributed in the wet mixture.
Gradually add the dry ingredients from the medium bowl into the wet ingredients in batches, stirring gently until just combined. Avoid overmixing to prevent a dense bread texture.
If desired, toss the blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf.
Gently fold the blueberries into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and let it cool in the pan for 10-15 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 477.4 g | 174% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 248.7 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 219 mg | 17% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
