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Blueberry & banana bread

Serves: 12
Prep: 10
Cook: 60

    Try this convenient way to get your family to eat a little extra veggie without knowing! A natural source of fibre and protein.


    • 2 cups wholemeal flour
    • 2 tsp baking powder
    • ½ tsp sea salt
    • 1 cup frozen blueberries, unthawed
    • 1 ½ cups grated zucchini
    • 2 ripe bananas, mashed (1/2 cup)
    • 1/3 cup reduced fat milk, or So Good Soy or Almond Milk
    • 1/4 cup maple syrup
    • 1/2 cup light flavoured olive oil
    • 2 large eggs
    • 6 Weet-Bix wheat biscuits, crushed


    1. Preheat oven to 180°C (350°F). Lightly coat a loaf tin (23 x 13 cm) with cooking spray, line base and two long sides with a strip of baking paper.
    2. Combine flour, baking powder and salt in a large bowl. Add blueberries and toss to coat.
    3. Whisk wet ingredients (zucchini, banana, milk, maple syrup, olive oil and eggs) in a separate bowl. Stir through Weet-Bix wheat biscuits to moisten.
    4. Add wet mixture to dry, and fold until just combined to create a thick batter. Spread into prepared pan.
    5. Bake 60 - 65 minutes, until top is firm and a skewer inserted into the centre of the loaf comes out clean – cover with foil during the last 20 minutes if top is browning too quickly.
    6. Cool in tin 5 mins, then turn out on to a rack to cool completely before slicing.


    • Make the loaf ahead of time and freeze individual slices for a great mid-morning or after-school snack.
    • Zucchini can be substituted with an equal quantity of grated carrot.

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