Description
Moist and tender quick bread packed with ripe bananas, fresh blueberries, and grated zucchini.
Ingredients
Scale
- 1 large egg
- 1/2 cup light brown sugar
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup all-purpose flour for blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas
- 1 cup grated zucchini
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Whisk together egg, sugars, oil, sour cream, and vanilla.
- Stir in flour, baking powder, baking soda, and salt.
- Mix in mashed bananas and grated zucchini.
- Toss blueberries with 1/4 cup flour.
- Fold blueberries into the batter.
- Transfer batter to prepared pan and smooth the top.
- Bake for about 90 minutes, tenting with foil after 45 minutes.
- Check for doneness with a toothpick.
- Cool in pan for 15 minutes before transferring to a wire rack.
Notes
- Do not overmix the batter.
- Do not squeeze moisture from the zucchini.
- Store airtight for up to 1 week or freeze for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 233
- Sugar: 20
- Sodium: 147
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 20