Description
A moist, flavorful quick bread made with ripe bananas, fresh blueberries, and shredded zucchini. Naturally sweet, dairy-free, and perfect for a balanced snack or breakfast item.
Ingredients
1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola oil (or neutral oil)
1/2 cup granulated sugar
1/2 cup sour cream (or Greek yogurt or coconut yogurt)
1 1/4 cups all-purpose flour (or low-protein pastry flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed bananas (toothpaste consistency)
1 cup coarsely grated zucchini (grated with visible fibers)
1 cup fresh blueberries
1/4 cup all-purpose flour (for coating blueberries)
Instructions
Preheat oven to 350°F (175°C) and prepare 9″x5″ loaf pan with nonstick spray
In a large bowl, whisk together egg, brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract
Sift in 1 1/4 cups flour, baking powder, baking soda, and salt. Mix only until just combined
Fold in mashed bananas and zucchini without overmixing
In a separate bowl, coat blueberries with 1/4 cup flour to prevent sinking, then gently fold into the batter
Pour mixture into prepared loaf pan and smooth top
Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean
Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely
Slice and serve
Notes
Freezing zucchini and blueberries separately helps maintain optimal texture.
Room temperature egg improves emulsification.
Greek yogurt adds extra tang and protein, while coconut yogurt can be used for a vegan version.
For a halal option, ensure all ingredients are halal certified.
- Prep Time: 20
- Cook Time: 75
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg