Banana Blueberry Zucchini Bread
Banana Blueberry Zucchini Bread is full of juicy blueberries. The banana and zucchini make this bread moist and delicious.
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We grow a zucchini plant every year. There are so many ways to use zucchini: casseroles, breads, cakes, muffins, breakfast recipes, roasted with other veggies, and the best Zucchini Relish!
Finely grated zucchini hidden in different foods is such a great way to get vegetables into the bodies of picky little eaters. All of our picky little eaters will eat this bread. It’s a win for us-banana, blueberries, and zucchini!!
Ingredients Needed for Banana Blueberry Zucchini Bread:
Sugar
Butter
Eggs
Water
Bananas
Blueberries
Zucchini
Vanilla
Baking soda
Baking powder
Salt
Flour
Instructions for Banana Blueberry Zucchini Bread:
With an electric mixer, combine sugar, softened butter and eggs until smooth and creamy.
Mix in mashed bananas, water, and vanilla.
With a spoon, stir in flour, salt, baking soda and baking powder-until ingredients are just moistened.
Stir in the grated zucchini.
Coat thawed blueberries with 1/4 cup of flour. Then, carefully fold blueberries into the batter.
Pour batter into two greased and floured bread pans. (Or use parchment paper-see cook’s note)
Bake at 350 degrees for 60 minutes.
Cool, slice, and enjoy!
Cook’s Note:
I love to use parchment paper in my bread pans. I cut a strip long enough to hang over the short sides of the loaf pan and thin enough to fit the very bottom of the pan. This way, when I am ready to remove the baked bread from the pan, I can carefully pick up the parchment paper pieces that are hanging over the edges and lift the bread out-it works so well!!! You can also cut the parchment paper to fit over the long edges and fit it to the bottom, if desired.
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Banana Blueberry Zucchini Bread
A delciious bread recipe for breakfast or a snack.
Ingredients
- 2 cups sugar
- 10 tbsp butter softened but not melted
- 4 eggs
- ⅔ cup water
- 3 medium bananas very ripe and mashed
- 2 cups frozen blueberries thawed on paper towel to absorb the moisture
- 1/4 cup flour for coating the blueberries
- 2 cups fresh zucchini grated
- ½ tsp vanilla
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 3 ½ cups flour
Instructions
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With a mixer, combine sugar, softened butter, and eggs until smooth and creamy.
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MIx in mashed bananas, water, and vanilla.
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With a spoon, stir in flour, salt, baking soda, and baking powder.
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Stir in grated zucchini.
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Coat blueberries with ¼ cup flour and carefully fold into the batter.
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Pour batter into 2 greased and floured bread pans.
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Bake at 350° for 60 minutes.
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Remove from oven and allow time to cool. Serve and enjoy!
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