Description
This Blueberry Banana Zucchini Bread is an incredibly moist and flavorful loaf, perfect for breakfast, snacks, or dessert. It features a delightful combination of sweet blueberries, ripe banana, and a secret veggie boost from zucchini. Enjoy this easy, one-bowl recipe that fills your home with a cozy aroma and tastes both healthy and indulgent.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, room temperature
3/4 cup packed brown sugar
1/2 cup canola oil (or vegetable/melted coconut oil)
1 teaspoon vanilla extract
2 ripe bananas, mashed
1 cup grated zucchini, squeezed dry
3/4 cup fresh or frozen blueberries
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate medium bowl, whisk together the egg, brown sugar, canola oil, and vanilla extract until well combined.
4. Add the mashed bananas to the wet ingredients and stir.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
6. Gently fold in the grated zucchini and blueberries.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
Ensure your zucchini is well-drained by squeezing out excess moisture. For a variation, add 1/2 cup chopped walnuts or pecans. This bread freezes well; wrap slices tightly in plastic wrap and then aluminum foil. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 75
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American