As the end of summer rapidly approaches, many home gardeners are faced with the same question: "what are we gonna do with all of this extra zucchini?" Well, my friends, here's the answer!
Yes, I know that zucchini bread isn't exactly the most ground breaking idea to ever come into the kitchen, but when you add blueberries and bananas to the party, well now, THAT is something new!
I found this recipe on one of my favorite blogs, Averie Cooks. It hits all of my recipe criteria (quick to throw together, ingredients that are readily available, easy enough for the baking novice) and it tastes absolutely delicious! It's not overly sweet, but it lets all the flavors shine through. Oh, and can we talk about how moist it is? Usually when you're baking breads, you have just one ingredient headliner that contributes a lot of moisture, such as blueberries, or zucchini, or bananas. Well, in this case, we have ALL THREE! So believe me when I tell you that this might be the most moist bread you've ever baked. I'm not even kidding!
Ok, so, as I often do, I asked a few of my friends to try it, just to let me know if they think it's good enough to share on my blog. When they tasted this one, they ALL said "yes, absolutely, 100%!" (Actually, I think they were my friend Mack's actual words! lol) In fact, it was almost gone before I even had a chance to take a picture! So here we are. Sharing is caring!
Oh, and one other thing. When I share recipes, I always post my own little hints or tips at the bottom, just in case there is anything extra that is noteworthy, but Averie has already done that for me too! So, thank you again, Averie, for another great recipe and also for the great tips. I'll definitely be making this one again!
1 large egg
1/2 cup light brown sugar, packed
1/3 cup vegetable oil
1/4 cup granulated sugar
1/4 cup cup sour cream
1 teaspoon vanilla extract
1 1/4 cups all purpose flour + 1/4 cup for tossing with blueberries
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup mashed ripe bananas (from about 2 medium/large bananas)
1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
1 cup (6 ounces) fresh blueberries
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. Add 1 1/4 cups flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix. Add the bananas, zucchini, and stir to combine; set aside. To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat. Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix. Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Place loaf pan on a baking sheet and bake for about 90 minutes (start checking at about 75 minutes), or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Averie's Tips:
Before baking, evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
At the 45 minute mark, tent the pan with a sheet of foil draped loosely over it to prevent the top and sides from browning too quickly while giving the interior a chance to cook through.
I encourage rotating the pan a couple times during baking to ensure even baking because many ovens don’t bake evenly. Baking times will vary based on the moisture content of the bananas, zucchini, blueberries, climate, and oven variances.
Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimate provided.
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