Best 4 Blueberry Zucchini And Banana Bread Recipes
Indulge in a delightful culinary experience with our tantalizing Blueberry Zucchini and Banana Bread, a symphony of flavors that will awaken your taste buds. This moist and flavorful bread is a harmonious blend of sweet blueberries, grated zucchini, and mashed bananas, creating a texture that is both tender and delectable. Enhanced with warm spices like cinnamon and nutmeg, each bite is an explosion of flavors that will transport you to a cozy kitchen filled with the aroma of freshly baked goods. Our collection of recipes offers variations to suit every palate, from a classic version to a gluten-free and vegan option. Embark on a delightful baking adventure and create a loaf of Blueberry Zucchini Banana Bread that will be the star of your next brunch or afternoon tea party.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY, ZUCCHINI AND BANANA BREAD
This came from my "dibs and dabs" of ingredients that I need to use. I had two zucchini from my brother-in-law, two over ripe bananas and a pint of blueberries left over from another recipe. I liked bread from each of these ingredients but decided to experiment with adding them all together. Overall, I think this came out great and hope those of your trying it will think so too!
Provided by bfalck
Categories Breads
Time 1h15m
Yield 2 Loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray Pam cooking oil in two loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, zucchini, bananas, lemon juice and sugar. In a different bowl, mix in the flour, salt, baking powder, baking soda, and cinnamon. Begin incorporating the dry ingredients into the wet. Add 1/4 of the dry ingredients into the wet and mix. When well mixed, add another 1/4th of the ingredients until all have been mixed together. Gently fold in the blueberries. Transfer to the prepared loaf pans.
- Bake 60 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 2378.4, Fat 64.8, SaturatedFat 10, Cholesterol 279, Sodium 1627.5, Carbohydrate 424.3, Fiber 14.3, Sugar 258.4, Protein 32.8
BLUEBERRY ZUCCHINI BREAD
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Provided by Laura Moody
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g
BLUEBERRY-BANANA BREAD
Provided by Giada De Laurentiis
Categories dessert
Time 3h15m
Yield 6 to 8 Servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
- Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.
ZUCCHINI BANANA BREAD
I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. -Donna Hall, Wolfforth, Texas
Provided by Taste of Home
Time 55m
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts., Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 175 calories, Fat 9g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use ripe bananas: Rip bananas add sweetness and moisture to the bread. If you don't have ripe bananas, you can ripen them quickly by baking them in the oven at 300°F for 10-15 minutes, or by microwaving them on high for 1-2 minutes.
- Grate the zucchini: Grating the zucchini helps it to evenly distribute throughout the bread and prevents it from becoming watery.
- Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
- Bake the bread at the right temperature: The bread should be baked at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing: Allowing the bread to cool completely helps it to set and makes it easier to slice.
Conclusion:
Blueberry Zucchini Banana Bread is a delightful and healthy twist on the classic banana bread. With its moist texture, sweet flavor, and nutritious ingredients, this bread is a perfect treat for breakfast, snack, or dessert. It's easy to make and can be enjoyed by people of all ages. So, next time you're looking for a delicious and wholesome treat, give Blueberry Zucchini Banana Bread a try.
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