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Blueberry Banana Zucchini Bread

Makes 1 loaf



  • Preheat oven to 350F. Grease one 9x5-inch loaf pan.
  • In a large bowl, whisk the egg, brown sugar, coconut oil, granulated sugar, sour cream and vanilla together. Add flour, baking powder, baking soda and cinnamon and fold into mixture.
  • Add the zucchini, bananas and blueberries. Fold gently to combine.
  • Pour batter into pan and smooth the top lightly with a spatula. 
  • Bake for about 65-80 minutes until the top is golden brown and the center is set (if a toothpick inserted into the middle of the loaf comes out clean). Allow to cool for 15-20 minutes before transferring to a wire rack.
NOTE: The zucchini and bananas will release moisture into the batter and bread as it bakes. Batter should be on the thicker side so, if needed, you may add flower to the batter. You can also press the zucchini between paper towels to soak up excess moisture. If the top of the loaf begins to brown before it is finished baking, cover with foil and continue baking.