Description
Moist quick bread packed with bananas, blueberries, and zucchini for a tender breakfast loaf.
Ingredients
Scale
- 1 large egg
- 1/2 cup packed 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
- 1/2 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
- 1/4 cup flour for coating blueberries
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Whisk egg, sugars, oil, sour cream, and vanilla.
- Stir in flour, baking powder, baking soda, and salt.
- Mix in bananas and zucchini.
- Toss blueberries with flour.
- Fold blueberries into batter.
- Transfer batter to pan and smooth top.
- Bake about 90 minutes, tenting with foil after 45 minutes.
- Cool 15 minutes in pan, then transfer to wire rack.
- Cool completely before slicing.
Notes
- Do not squeeze moisture from zucchini.
- Coat blueberries with flour to prevent sinking.
- 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