Banana & Zucchini Bread

Hi there!

I don’t know about you, but I love fluffy things. Fluffy pets, fluffy pillows, fluffy pancakes, fluffy everything. Bring on the fluffiness!

Today for you, I have an amazing banana and zucchini bread recipe. This bread is moist, absolutely delicious and (most importantly) extremely fluffy. I am sure you will love this classic bread with a healthy twist.

Banana & Zucchini Bread

I personally love zucchinis. They just scream summer to me. However, feel free to use carrots instead if you’re not too fond of zucchinis. It will be equally delicious.

Banana & Zucchini Bread
Fluffy, delicious, classic banana bread with a healthy twist.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 2 cups flour
  2. 1 tsp baking soda
  3. 1 tsp baking powder
  4. 1 tsp salt
  5. 1 cup granulated sugar
  6. 2 tsp cinnamon
  7. 2 ripe bananas
  8. 3/4 cup vegetable oil
  9. 1 tsp vanilla extract
  10. 1 zucchini, grated
Instructions
  1. Preheat oven to 350F degrees. Grease and flour loaf pan or line it with parchment paper.
  2. Combine flour, baking soda, baking powder, salt, sugar and cinnamon in a large mixing bowl.
  3. Puree the bananas in the food processor. Add oil gradually. Add vanilla extract.
  4. Add the banana puree to bowl with the dry ingredients. Add the grated zucchini. Fold all the ingredients together until they are just combined. Be careful not to over mix.
  5. Pour the mix into the loaf pan.
  6. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Enjoy!
Notes
  1. Let the bread rest for at least 2 hours before cutting.
  2. Serve it with some frozen yogurt on the side. Yum!
One Prickly Pear http://www.onepricklypear.com/
I hope you get a chance to try this recipe. Leave a comment below if you do!

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Poblano Chicken Salad

Hello, hello!

While trying to figure out what to make for lunch today, I came across a very interesting project. It’s called “Grandmas Project“. This ambitious project is basically trying to document grandma’s recipes from around the world. Pretty interesting stuff, huh?

Inspired by this unusual and beautiful project I have a grandma-inspired recipe for you today. I say this recipe is grandma-inspired because my grandma LOVES poblano peppers. She is not a big fan of chicken salad, but she does love her poblano peppers. I think 80% of her recipes call for poblano peppers. Why she loves poblano peppers is no mystery, though. They are absolutely delicious!

Poblano Chicken Salad

Poblano peppers are a spicier version of green peppers and a milder version of jalapeños. Jalapeño and green pepper’s kid is how I would describe poblano peppers.

This poblano chicken salad I have for you here today is extremely easy to make once you get those poblano peppers roasted and peeled. Yes, you need roast those poblano peppers. The effort will be well-worth it, I promise. Let’s get started!

Poblano Chicken Salad
Chicken Salad with a twist.
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 large chicken breast, skin-on, bone-in
  2. 1 tbsp vegetable oil
  3. 2 Poblano peppers
  4. 1/4 cup mayonnaise
  5. 1/4 cup sour cream
  6. 2 tbsp whipping cream
  7. 1/4 red onion, diced
  8. Salt and pepper, to taste
Instructions
  1. Preheat oven to 375F.
  2. Coat the chicken breast with the vegetable oil. Season with salt and pepper. Place on baking tray skin side up and into the oven it goes for 30 mins or until the skin is golden brown.
  3. Roast peppers over very high heat. Once most of their skin is burnt, place in a plastic bag and close the bag with a bread clip or a knot. Let them steam for 15 mins.
  4. Pull chicken and set aside. Allow it to cool.
  5. Take peppers out of the bag and gently remove the skin. It should come off pretty easily. Remove stem and seeds as well.
  6. Place peppers' flesh in a food processor along with the mayo, sour cream and whipping cream. Pulse until smooth. Season to taste with salt and pepper.
  7. In a bowl, combined the pulled chicken, poblano pepper puree and diced red onion. Adjust seasoning. Enjoy!
Notes
  1. If you would like this chicken salad to be a bit more spicy, leave some of the Poblano pepper seeds in.
  2. You can use this salad for wraps or sandwiches (like I did in this case). Don't be afraid to add some feta cheese or to melt some cheddar on top, if you decide to make Poblano chicken salad sandwiches. Nom nom nom.
  3. If you don't have whipping cream, you can use milk, half & half or plain cream.
One Prickly Pear http://www.onepricklypear.com/

If you’re looking for more lunch or sandwich ideas in particular, check out my tuna melt with roasted red peppers recipe. Also, if you know someone who would be interested in being part of the Grandmas Project, share the link. Share the love!

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