It is finally a zucchini time so I made this tasty Zucchini Banana Bread.

I really wanted to post it over the weekend, but sometimes things don’t work like we want them to, however, here we go… It is today!

My internet started to make kicks once again!

I was like, I better leave everything for tomorrow. Because I just might go insane attempting the impossible mission.

I had some blog’s technical issues as well as internet problems, so you can imagine trying to work on something and due to the storm.

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It is sweet, but not overly sweet… If you ask my daughter and her daddy, they would say “add 1/2 cup more sugar” but for me was just the right amount.

Zucchini bread. Hm! I told ya before that I got inspired by the book that I was reading a while ago.

It is so delicious! However, to be honest, it’s perfect the next day. When you slice it, warm it up and spread whatever spread you’d like on that slice (Nutella, wink).

This is the only way I will make my bread from now on. I used Swerve, which is sugar-free, very much Keto-friendly sweetener for baking.

Sometimes I would add sour cream, but I like it better with Greek yoghurt.

Also, the number of times I added ripe bananas and/or applesauce and it was great, too.

Applesauce works fantastic sub for eggs, so if you do not have eggs or cannot consume them add applesauce or bananas.

If you get inspired and make my easy Zucchini Banana Bread, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Recipes you might like:

GLUTEN-FREE PEANUT BUTTER CHOCOLATE BREAD

BACON EGGS AND CHEESE CROISSANT SANDWICHES

BREAKFAST BRIOCHE BREAD PUDDING

Yield: Serves 10 to 12

Zucchini Banana Bread

Print

Tasty, easy and perfect for breakfast or brunch Zucchini Banana Bread

Prep Time 15 minutes

Cook Time 50 minutes

Cooling Time 30 minutes

Total Time 1 hour 35 minutes

Ingredients

• 3 cup All-purpose Flour
• 1/2 teaspoon salt
• 1 teaspoon Baking Soda
• 3/4 cup Swerve or any Sugar substitute like Monk fruit, Erythritol or Stevia leaf
• 1/2 tablespoon Baking Powder
• 1 tablespoon Ground Cinnamon
• 1/2 cup Walnuts, chopped
• 3 large Eggs mixed
• 1/3 cup Olive Oil
• 1/8 cup Plain Yogurt
• 1 Green Apple peeled and grated
• 2 ripe banana, smashed
• 1 cup Zucchini, grated
• 1/2 teaspoon unsalted butter for brushing the bread + for the pan

Instructions

1. Preheat oven to 375F. Grease 16 x 4-Inch loaf pan with butter/oil/or natural oil spray, dust little bit of flour on the bottom of the baking pan as well as sides, and set aside. You may use two smaller ones such as 9.5 x 5 or a square cake pan 14 x 14. I line the baking pan with parchment paper. Tip! brush a bit of oil or butter inside of the pan before lining parchment paper. It will act as a glue o it is easier to pour in the batter.
2. Grate zucchini and an apple with a box grater, using the side with the largest holes.
3. Sift all-purpose flour and measure. Then to the flour add salt, baking soda, baking powder, cinnamon, and sugar. Chop walnuts and mix in with the dry mixture. 
4. In a separate bowl, mix together with a hand mixer or stand mixture eggs, oil, yogurt, mashed bananas, zucchini, and an apple. Then slowly add dry ingredients and mix until well incorporated.
5. Transfer batter to the prepared baking loaf pan, toss extra chopped walnuts or walnut halves if you wish. TURN THE OVEN TEMPERATURE DOWN TO 350F and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, about 55 to 60 minutes.
6. Cool in pan for 10 minutes, then remove bread from the pan and continue cooling on rack. Slightly cover the bread with the clean cotton kitchen towel. Allow the bread to cool down completely or at least 40 minutes before cutting.
7. When the bread is out of the oven I brush on the top a bit of unsalted butter. This gives the bread a wonderful warm buttery taste and aroma. 

Notes

• Store in the fridge, airtight container with a fitted lid. Most of the time I wrap the leftover bread with plastic wrap/foil and then place in the container.
• Use Applesauce instead of the eggs. Or extra banana and applesauce for extra sweetness and it will be nicely moist.
• For the best results wait to cool down for 2 hours. Then you can heat it and eat it. This will prevent this bread from being too dense and it will look like it is not done. So wait for at least 40 minutes before slicing.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

If you love soda bread, then here is the healthier version using Whole wheat flour. It’s different, but still very satisfying and a bread that my family and I eat pretty often. Click here for the regular soda bread.

We absolutely love homemade Soda bread, and I make it quite often. It is also one of the easiest loaves of bread that you will ever make in your life. With just a few ingredients, you can make this in no time.

CLICK HERE FOR MORE BREAD RECIPES

To be honest, as much as I love regular soda bread made with all-purpose flour, I instantly fell in love with the whole heat version.

I do not know, maybe the texture or it is the taste, but it really hits the spot especially if you spread a slice with Irish butter and drizzle some honey.

Well, I got to tell you, that is one of my favorite breakfasts from my childhood, besides eggs and bacon.

I just love a warm mug of milk or a cup of tea before school with a slice of buttered bread with delicious honey.

My mouth is watering as I type this. It was a long way walk from home to school so that was my morning fuel.

I always had breakfast and even now from time to time, I would make myself some of that buttered bread with a cup of hot coffee.

Yield: 1 Loaf, 6 servings

Whole Wheat Irish Soda Bread

Print

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 1 1/2 cup All-Purpose Flour
• 2 1/2 cups Organic Whole Wheat Flour
• 1 teaspoon Salt
• 1 1/2 teaspoon Baking soda
• 2 cups 16 FL Oz/473 ml COLD Buttermilk
• Oil for greasing the pan
• 1 egg, beaten, optional
• Additional topping:
• Olive Oil or melted butter
• Rolled oats

Instructions

1. Preheat the oven to 400°F /220°C
2. In a large bowl, mix together flour, salt, and baking soda.
3. Add buttermilk, a cup at the time and mix either with your hand or wooden spoon until incorporated. Dust the dough with more flour, knead for few seconds until you form a ball, cross cut on top. The dough needs to be soft and sticky.
4. Oil the pan and transfer the dough to the baking pan. At this point, if you are going to add oats on top, brush with a little oil and add oats.
5. Bake for 40-45 minutes, depending on the size and your oven. If you like the crust crunchy leave it in the oven for up to 50 minutes. The bottom of the bread should sound almost hollow when you tap on it.

Notes

You can add other grains/seeds in the flour. I love adding flax seeds, sunflower seeds as well as pumpkin seeds. Remember, this bread supposed to look rustic.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Before Monday starts let me share one more yummy lunch box idea. It does take little more time to make these stuffed bread rolls, but trust me they are so worth it. 

My kids… no, to correct myself,  my whole family and friends love this and it’s one of the favorite after-school snacks, lunches or even dinners with some salad on the side. 

These are perfect, obviously, for lunch boxes for school or work, but also fantastic to take on trips, potlucks, and picnics. You can eat them hot right out of the oven (although it is too good and dangerous) or cold. 

You can, of course, pair it with anything that you have or like, but I added some radishes, English cucumber, and cherry tomatoes from my garden; And for the fruits: raspberries and blueberries that go perfectly well with a strawberry yogurt smoothie. 

As for the roll itself, I made two kinds, and again you can add what you have and like.

We all love and it is one of the top ones that my family or friends always asking for, which is stuffed with sauteed ground beef, onions, and garlic,  but you can be creative and add roast beef + cheese + peppers, ham + cheese, sauteed potatoes and onions, breakfast sausages + cheese + eggs, Nutella etc.

Possibilities are honestly endless. It is also convenient.  It stores well in the fridge, you just need to reheat and eat; OR if you going to take it the next day just make sure to preheat for few minutes in the microwave, let it cool down to a room temp., then pack. 

You can roll it and make it like a stick looking or you can make a bun out of it…it’s your call!

See how easy that is…but wait there is more, just kidding! You can also use pizza dough from the store or make your own as I do.    Check out the RECIPE WITH A VIDEO for Stuffed Bread Rolls with Ground Beef and Onions…HERE

For ham roll

1 Tbsp. Cream Cheese – room temp. (spread on the dough before adding ham)

4 slices of thinly sliced Virginia Ham or any on hand

One handful of shredded cheese such as mexican chese blend

Before I complete this post I feel that I do have to write about it in every of the lunch box posts for safety.

Q: What Box is safe for me and my child?A: Look for the boxes that have a clear written label that they are BPA FREE just in case if they are plastic-
BPA stands for bisphenol.  BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s. Seeking out BPA-free products may not always be easy to do. Some manufacturers do label their products as BPA-free, but some do not. If a product isn’t labeled, keep in mind that most aluminum cans or bottles have linings that contain BPA, while steel bottles or can do not. Polycarbonate plastic is generally hard, clear, lightweight plastic. It often has the No. 7 recycling symbol on the bottom. (source Katherine Zeratsky, R.D., L.D.from Mayo-clinic)

My Bento Boxes are No. 5 PP/BMA FREE- but these cheaper ones that you can get in the grocery store are not safe to use in the microwave or to put hot meals in them, so you HAVE to let the food cool down BEFORE closing the LID. READ HERE about the difference between recycling symbols on the bottom of your lunch boxes, bottles, etc. No. 5 – PPKetchup bottle, a No. 5, may one day be a broom. Ketchup and medicine bottles, PP, or polypropylene, fall under recycling category No. 5. Recycled through many curbside programs, PP has a high melting point, so it is chosen for containers that can hold hot liquid. Polypropylene can be recycled into signal lights, brooms, brushes, rakes, bins and pallet trays. 

Print

Lunch Box: Stuffed Bread

Makes 1 lunch box

Course LUNCH BOX

Keyword school lunch boxes, lunch box, work lunch,

Servings 1

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 about 10-12 inch Stuffed Bread
• Lettuce
• 3 Radish  sliced
• 1/4 English cucumber sliced
• Handful Cherry/or grape tomatoes

Fruits:

• Raspberry
• Blueberry

Drink:

• Fruit Yogurt Smoothie

Recipe Notes

FOR MORE LUNCHBOX IDEA CLICK HERE