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.

Click Here for more Brunch ideas

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

Spring is coming, the rain is pouring, it is surprisingly warmer than it should be. Therefore, it puts a smile on my face even if there is no sunshine. I love rainy, gloomy weekends!

With St. Patrick around the corner, March 17th, I thought to make something green, like skinny “Shamrock Smoothie”. Now, I may, or may not intentionally use these particular colors, and they worked beautifully in the taste department. If you ask what yellow represent, well, gold of course! 🙂

A few weeks ago I made Kale smoothie, and honestly, it was the most disgusting thing I have ever made in my life. Yes!

I drank every drop of it, but it was so hard, so, so hard! Above all, it keep us healthy. No sugar added, so I thought: “let me start my day with something as powerful as Kale-water-ice cubes-green apple-lemon-SMOOTHIE!”.

Oh! Dear, God! That combo was so bad that it made me “Uuuuggg” aka gag until I finished. I love Kale, I really do, but in my soup and stew with something smoked like bacon or ribs and potatoes, otherwise, there is no flavor for me. 

Click Here for more Smoothie Recipes

Anyhow, with that being said when you add bananas it gives you instant sweetness and I could deal with that flavor, I actually liked it. Next time, I added kiwi and mandarin with yogurt and ice, and it was even better.

Furthermore, instead of the yogurt, almond milk came to my mind, so there you go guys, Vegan Smoothie was born. However, I loved it, even more, when I added heavy whipped cream. It was creamy and delicious! No sugar necessary because banana, kiwi, and mandarin give you enough sugar. 

Also, please do not embarrass yourself and write St. Patty’s Day. It is St. Paddy’s Day or simply St. Patrick’s Day. You are very welcome! Happy St. Patrick’s Day! 

Print

Shamrock Smoothie Kale, Banana, Kiwi and Mandarin Smoothie

Course beverage

Cuisine Healthy Choices

Keyword smothie, beverage, healthy, breakfast

Prep Time 6 minutes

Total Time 6 minutes

Servings 1 Serving

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 banana
• 1 Mandarin orange or Tangerines
• 1 Kiwi
• 5 Fl. Oz Almond Milk
• 1/2 cup Kale chopped
• 1/2 cup Ice Cubes
• 2 FL Oz Heavy Whipped Cream or half and a half for extra creaminess, optional

Instructions

1. Add banana, Mandarin orange, kiwi, ice, almond milk.
2. Pack on top roughly chopped kale and blend/process until it is completely smooth in texture.
3. Add whipped cream or half and a half, close the lid and blend again for a few seconds to combine. It is optional, but it tastes even better!
4. Drink immediately!

Recipe Notes

You can add seedless Oranges or Tangerines.

Bananas: You can add a frozen banana or fresh. I add fresh this time, but frozen is alright too. You can add any milk that you have.

[amazon_link asins=’B00939I7EK,B007TIE0GQ’ template=’ProductGrid’ store=’welcosblog00b-20′ marketplace=’US’ link_id=’643d9dd1-de8b-4ca3-8109-68dd4c400f68′][amazon_link asins=’B00939I7EK,B007TIE0GQ’ template=’ProductGrid’ store=’welcosblog00b-20′ marketplace=’US’ link_id=’1f42240d-0777-4b52-ac4d-b3ad9b4c3440′]

How about trying a delicious twist on a classic—Italian Style Sloppy Joes? These melt-in-your-mouth sandwiches are truly irresistible, and my family devoured them in complete silence.

I had no complaints around our dining room table, just the satisfying sounds of “mmm… nom… mmm” filling the room.

It was one of those dinners where the food did all the talking. What sets this version apart is the rich, flavorful Italian-inspired meat mixture.

TAP HERE FOR MORE TASTY SANDWICH RECIPE IDEAS

I combined savory ground beef with Italian seasoning, garlic, tomatoes, and a generous dash of parmesan. To add some extra texture and color, I threw in sweet corn and tender peas, which made the filling even more hearty and satisfying.

It’s easy to make, and the final result is a perfectly saucy, flavorful sandwich that’s just messy enough to be fun, but still neat enough to enjoy without too much hassle.

With picky eaters and tough judges in my house, it’s not always easy to impress everyone—but when my family says it’s good, you know it’s really good.

These Sloppy Joes are now a weeknight favorite, perfect for when you need something quick, comforting, and sure to please.

Serve it up with a side of fries or a fresh salad, and you’ve got a dinner that will be requested again and again!

LET ME KNOW IF YOU MAKE my easy and tasty Italian Style Sloppy Joes

Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Happy Baking & Cooking!

– Sandra 

Amazon Finds:

Ceramic Nonstick Deep Frying Pan, 11Inch Nonstick

Yield: 6 SERVINGS

Italian Style Sloppy Joes

Print

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves minced
• 1/2 green bell pepper, diced
• 1.5 pound ground beef 80/20
• 1 cup  frozen corn, defrost
• 1 cup frozen Peas, defrost
• Sea salt and black pepper to taste, pinch or two
• 1 Italian pasta sauce
• 2 tbsp. ketchup
• 1 teaspoon dried basil
• 6 Hamburger Buns split and toasted, I like using brioche but any would do toasted with Mayo.

Instructions

1. In a skillet, heat a little oil over medium-high heat, then sauté the chopped onion, garlic, and green bell pepper for about 5 minutes, until the onion softens and becomes fragrant—be careful not to let it brown/burn.
2. Next, add the ground beef, breaking it into small crumbles as it cooks. Once browned, stir in the partially defrosted peas and corn, mixing everything well to ensure the vegetables are fully coated. Season with a pinch or two of salt and black pepper to taste.
3. Pour in your favorite Italian sauce and a generous squeeze of ketchup, then simmer the mixture until it starts bubbling and thickens slightly. Stir in some dried basil for an extra layer of flavor.
4. For the buns, spread a thin layer of mayo on both sides and toast them in a hot skillet until they’re golden and the edges are crisp.
5. Finally, evenly spoon the beef mixture onto the toasted buns or buns, and serve your delicious Italian-style Sloppy Joes right away!
   
   

Notes

Can you use any bread? YES! I do not see a reason why not.

Corn and Peas are optionally added, but it's worth it. You can also add (drained) canned corn and peas. For less fat and/or calories you can use ground chicken or turkey. If you have leftover pasta or rice, this is perfect to top it with.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 593Total Fat: 28gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 119mgSodium: 590mgCarbohydrates: 45gFiber: 4gSugar: 10gProtein: 39g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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