Description
Discover how to make delicious Blueberry Banana Zucchini Bread with this easy recipe. Perfect for a sweet and healthy treat!
Ingredients
- – 1 large egg (50 g)
- – ½ cup (120 ml) light brown sugar, packed
- – ⅓ cup (80 ml) vegetable oil
- – ¼ cup (50 g) granulated sugar
- – ¼ cup (60 ml) sour cream, (Greek yogurt may be substituted)
- – 1 teaspoon (5 ml) vanilla extract
- – 1 ¼ cups (160 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 (150 g) coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
- – 1 cup (180 g) fresh blueberries (I haven’t tried with frozen)
Instructions
- Heat your oven to 350°F. Lightly coat a 9×5-inch loaf pan with cooking spray that includes flour, or grease and dust it with flour; put aside.
- In a large mixing bowl, combine the initial six ingredients, ending with vanilla, and whisk them together.
- Add 1 1/4 cups of flour, along with baking powder, baking soda, and salt, and gently stir until just combined; be careful not to overmix.
- Incorporate the mashed bananas and grated zucchini into the mixture and stir until blended; set it aside.
- In a separate medium-sized bowl, mix the blueberries with 1/4 cup of flour to prevent them from sinking during baking, and toss to coat them evenly.
- Gently fold the coated blueberries and any remaining flour into the batter in the large bowl, stirring just enough to combine; avoid overmixing.
- Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. If desired, sprinkle 1 to 2 tablespoons of additional blueberries on top for a splash of color.
- Place the loaf pan on a baking sheet to catch any potential overflow, and bake for approximately 90 minutes, checking for doneness starting at 75 minutes. The top should be golden, the center set, and a toothpick inserted should come out clean or with a few moist crumbs.
- At the 45-minute mark, loosely cover the pan with foil to prevent excessive browning of the top and sides, allowing the interior to cook thoroughly. Rotate the pan occasionally to promote even baking, as oven temperatures can vary.
- Bake until the loaf is fully cooked; monitor the bread rather than relying solely on the time estimate, as baking duration can differ due to factors like moisture in the fruit and oven variations.
- Let the bread cool in the pan for approximately 15 minutes before transferring it to a wire rack to cool completely before slicing and serving. The bread can be stored in an airtight container at room temperature for up to a week, or frozen for up to six months.
Notes
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 8g
- Protein: 3g
Keywords: american, dessert, homemade
