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Blueberry Zucchini Banana Bread

Blueberry Zucchini Banana Bread

Spiced zucchini bread meets sweet banana bread in this moist, incredibly delicious loaf cake recipe. Bursting with fresh, juicy blueberries, this loaf cake makes the most of all the late summer produce!

Sunday August 8, 2021

(0 stars from 0 review)

Baking Powder Baking Soda Banana Blueberries Brown Sugar Butter Cinnamon Eggs Flour Ginger Nutmeg Salt Vanilla Extract Zucchini

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Reasons you will love this loaf cake:

  • It is simple and easy to make
  • It combines the two best loaf cakes into one
  • It stays moist and fresh for days

Is this a cake or a bread?

I don't want to start a debate, but I like to think of this as a cake in the shape of a loaf of bread... that you can eat for breakfast! It does have fruit and vegetables after all...

What are the ingredients in Zucchini Banana Bread?

The ingredients are exactly what you would expect in a loaf cake recipe:

  • flour, baking powder, baking soda, salt - the boring stuff in most baked goods
  • sugar - brown sugar adds the right amount of sweetness and helps keep this cake so moist
  • spices - cinnamon, nutmeg, ginger, and vanilla extract blend together to give a subtle spice to this cake
  • butter - makes everything better
  • eggs - helps give structure and rise to the cake
  • bananas - the riper the better (frozen then thawed bananas work too!)
  • zucchini - if using a giant zucchini, it is best to remove seeds before shredding
  • blueberries - or any other add in you'd like (walnuts or chocolate chips (or both!) would also be fabulous)

How to make zucchini banana bread:

step one: in a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside

step two: in a smaller bowl, whisk the butter and brown sugar until completely combined,=

step three: add the eggs and vanilla and whisk again until smooth

step four: add the bananas and use a fork or whisk to mash them up (doing it this way gives some banana chunks in the loaf which I like - if you prefer to mash in a small bowl before mixing in fo rless lumps then that would work as well!)

 

 

step five: add the banana mixture to the flour mixture and stir just until combined

step six: fold in the zucchini and bluberries until evenly dispered throughout the batter

step seven: transfer the batter to a greased 9x5 loaf pan and bake in 350 F oven for 60-70 minutes, or until a toothpick inserted into center comes out clean

step eight: allow to cool in pan for at least 10 minutes, then transfer to wire rack to finish cooling before slicing and serving

 

Tips and tricks to make the best zucchini bread:

  • make sure you grease the loaf pan very well to ensure the cake slides out easily
  • make sure the cake is fully cooked before removing from the oven; it takes a while to bake but is so worth it
  • the zucchini banana bread should be completely cooled before slicing, otherwise it will easily fall apart
  • the spice in this recipe is subtle, for a cake that is spiced more like coffee cake double the cinnamon and ginger
  • blueberries are a wonderful addition, but you can also use any other berries, nuts, or even chocolate chips if you prefer!
  • this makes a very large loaf - the top will get nice and golden brown before the center is cooked through; this "crust" is so delicious
  • if using very large zucchinis (you know the ones!) take the seeds out before shredding
  • you can easily use previously frozen banana or frozen bluberries in this recipe

 

What to serve with blueberry zucchini banana bread?

I pretty much eat this straight out of the pan as-is everytime I walk past it on the kitchen counter. Since I work from my kitchen this happens more than I care to admit; however sitting down and enjoying this loaf cake with a generous swipe of butter alongside a coffee is such a treat! It makes the perfect companion to coffee, tea, or a nice tall glass of milk!

Other loaf cake recipes you may like:


Blueberry Zucchini Banana Bread

Save Rate
By: Natalie Kollee
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 70 minutes
Total Time: 80 minutes

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter, melted
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 medium bananas (about 1 cup masehd banana)
  • 1 small zucchini, shredded (about 1 cup shredded zucchini)
  • 1 cup blueberries

Directions

1.

preheat oven to 350 F, grease a 9x5 loaf pan and set aside

2.

in a large bowl, stir together the flour, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg and set aside

3.

in a smaller bowl, whisk together the butter and brown sugar until smooth, then add the eggs and vanilla and whisk again until uniform

4.

add the bananas and use a whisk or a fork to break them up while mixing them into the batter

5.

add the butter mixture to the flour mixture and stir until just combined, then fold in the zucchini and blueberries until evenly dispersed throughout

6.

bake in preheated oven for 60-70 minutes, or until golden brown and a toothpick inserted into the center comes out clean

7.

allow to cool in pan fo rat least 10 minutes before flipping out onto a wire rack to finish cooling

8.

slice and enjoy!


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Portrait of natalie

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.


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