Chef Mia

Banana Zucchini Bread (Easy Recipe) – Olives + Thyme

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Banana Zucchini Bread

  • Author: Chef Mia
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Description

Banana zucchini bread is a sweet and cozy, cinnamon spiced banana bread filled with shredded zucchini. This zucchini banana bread recipe is quick and easy to make and is the perfect breakfast or snack everyone will love.

Ingredients

Scale
  • 1½ – 2 cups shredded zucchini about 2 small – medium zucchini
  • 2 cups (240 g) all purpose flour
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg or ginger
  • 1½ tsp baking powder
  • ¼ teaspoon baking soda
  • ½ tsp salt
  • 1 cup mashed bananas about 2 medium bananas
  • ½ cup (118 ml) neutral oil or melted butter such as canola, coconut, or olive oil
  • 1 cup (200 g) granulated sugar
  • 2 large eggs (US), room temperature
  • 2 tsp (10 ml) vanilla extract
  • 1 cup (170 g) chocolate chips, optional
  • ½ cup roughly chopped pecans or walnuts, optional

Instructions

  1. Preheat the oven to 350 F (170 C). Line a 9×5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
  2. Place a layer of paper towels or a clean dish towel across the bottom of a shallow bowl.
  3. Transfer the shredded zucchini onto the towel. Allow 15 minutes for the water to strain out of the zucchini. Before using the shredded zucchini squeeze as out much of the excess water as possible. 1½ – 2 cups shredded zucchini
  4. In a large bowl, whisk the flour, ground cinnamon and ginger or nutmeg, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg or ginger, 1½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
  5. In another large mixing bowl, mash the bananas until smooth with a few lumps. Whisk in the oil, granulated sugar, eggs and vanilla extract until smooth and well combined. 1 cup mashed bananas, ½ cup (118 ml) neutral oil or melted butter, 1 cup (200 g) granulated sugar, 2 large eggs (US), room temperature, 2 teaspoon (10 ml) vanilla extract
  6. Stir the dry ingredients into the wet until just combined. Fold in the shredded zucchini.If you would like to add in chocolate chips, walnuts or pecans, fold those in at this time as well. 1 cup (170 g) chocolate chips, optional, ½ cup roughly chopped pecans or walnuts, optional
  7. Pour the zucchini banana bread batter into the prepared loaf pan. Bake the bread for 45-65 minutes or until a toothpick inserted into the center of the zucchini bread comes out with a few moist (not wet batter or gummy) crumbs.
  8. Cool the banana bread in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan, slice and enjoy!

Notes

Store: place leftover banana zucchini pumpkin bread
in an airtight container or wrapped tightly in plastic wrap, at room temperature for up to 3 days. Then transfer the zucchini bread to the fridge for up to another 2 days.
Tip: I prefer to use the smaller holes on a box grater when grating veggies for baking in breads. Use the larger holes for thicker shredded zucchini and the smaller holes for flecks of zucchini in this banana zucchini bread recipe.

Greek Yogurt Pancakes From Scratch

Greek Yogurt Pancakes From Scratch are light, fluffy, and packed with protein. Made with Greek yogurt, eggs, and milk, this easy recipe comes together in just 20 minutes for a delicious and nutritious breakfast.

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Greek Yogurt Pancakes

  • Author: Chef Mia
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Description

Make these fluffy Greek yogurt pancakes for your next breakfast to up your protein intake!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup Greek yogurt (I used 2% plain)
  • ¼ cup milk (or water)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter (or oil)

Instructions

  1. In a small bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a medium bowl whisk together the Greek yogurt, milk, eggs, vanilla, and melted butter.
  3. Pour the dry ingredients into the wet ingredients, and whisk until JUST combined – do not overmix (it's okay for there to be lumps).
  4. Heat a large nonstick pan over medium heat until hot (it takes me about 60-90 seconds). Lightly grease the surface with some oil or butter. Pour ¼ cup of pancake batter onto the pan. Cook for about 2 minutes until the edges start to dry up and bubbles form on the surface. Flip and cook for another 1-2 minutes. Repeat with the rest of the batter. Make sure you grease the pan between each pancake.
  5. Serve with butter, maple syrup, or your favorite pancake toppings!

Homemade Apple Jam: A Simple Guide to Canning

Discover the joy of homemade apple jam with our simple guide to canning. Perfect for your canning recipes board, this easy apple canning recipe will help you create delicious canned apple jam. Save this pin and click for step-by-step instructions and tips on apple preserves recipe canning. Enjoy a taste of autumn with this flavorful homemade jam.

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Autumn in a Jar: Your Guide to Perfect Homemade Apple Jam

  • Author: Chef Mia
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Description

This homemade apple jam captures the essence of autumn in a jar. With just three simple ingredients – apples, sugar, and lemon juice – it offers a perfect balance of sweetness and tartness. The chunky texture and rich apple flavor make it a versatile spread that’s delicious on toast, pastries, or even as a glaze for meats.

Ingredients

Scale
  • 4 lbs chopped apples about 16 cups when peeled, cored, and cut into 1/4 to 1/2-inch dice
  • 4 cups granulated sugar
  • 1/2 cup lemon juice

Instructions

  1. Combine diced apples, sugar, and lemon juice in a large bowl. Mix gently and refrigerate for at least 4 hours or overnight.
  2. Before cooking, place a small plate in the freezer for gel testing later.
  3. Strain the macerated fruit, reserving the liquid. Boil the reserved liquid in a saucepan, then add the apple pieces.
  4. Cook over medium-high heat for 20-30 minutes, stirring occasionally to prevent scorching.
  5. To test for gel consistency, remove the frozen plate from the freezer and place a small amount of jam on it. Return the plate to the freezer for 1 minute. If the jam wrinkles when pushed with your finger, it’s ready. If not, continue cooking and test again in 5-minute intervals.
  6. Once desired consistency is reached, remove from heat.
  7. Fill sterilized jars with hot jam, leaving 1/4-inch headspace.
  8. Process in a water bath canner, by boiling the jars in hot water for 10 minutes, then let sit in the hot water for an additional 5 minutes.
  9. Remove jars and let cool completely before checking seals.

Buttery Raspberry Crumble Cookies

These Buttery Raspberry Crumble Cookies are soft, rich, and bursting with raspberry jam. Topped with a golden, buttery crumble, they’re an easy and delicious treat for any occasion!

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Buttery Raspberry Crumble Cookies

  • Author: Chef Mia
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Description

Buttery Raspberry Crumble Cookies are tender, melt-in-your-mouth treats layered with rich raspberry jam and topped with a golden oat crumble. Perfect for holidays, teatime, or anytime you crave a cozy, fruity dessert.ezstandalone.cmd.push(function { ezstandalone.showAds(712); });

Ingredients

Scale
  • 1 cup unsalted butter (softened): The rich and creamy base of the dough.
  • 1 cup granulated sugar: Sweetens the cookies and helps create a lightly crisp edge.
  • 1 large egg: Binds the dough and adds moisture.
  • 1 teaspoon vanilla extract: Adds warmth and enhances the buttery flavor.
  • 2 cups all-purpose flour: Forms the structure of the cookies.
  • 1/2 teaspoon baking powder: Adds lightness to the dough.
  • 1/4 teaspoon salt: Balances the sweetness and intensifies flavors.
  • 1 cup raspberry jam: Provides the vibrant, fruity center. Use quality jam for best results.
  • 1/2 cup rolled oats: Gives the crumble topping texture and a rustic feel.
  • 1/2 cup brown sugar: Adds sweetness and a hint of caramel to the topping.
  • Optional Add-Ons:
  • Chopped nuts: Pecans or walnuts for extra crunch.
  • White chocolate chips: Adds a sweet, creamy contrast to the raspberry.
  • Citrus zest: Lemon or orange zest adds brightness.
  • Cinnamon or nutmeg: For a cozy, spiced touch.

Instructions

  1. Preheat oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 23 minutes).
  3. Add egg and vanilla: Mix in the egg and vanilla extract until well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.
  5. Make crumble topping: In a small bowl, mix rolled oats and brown sugar. Add 23 tablespoons of the cookie dough to this mixture and combine to form a crumbly topping.
  6. Form cookies: Scoop tablespoon-sized portions of dough onto the baking sheet. Make a small indentation in the center of each with your thumb or a spoon.
  7. Add filling: Spoon about 1 teaspoon of raspberry jam into the center of each cookie.
  8. Top with crumble: Sprinkle the oat-sugar mixture on top of the jam.
  9. Bake: Bake for 1215 minutes or until edges are lightly golden.
  10. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For a cleaner center, chill the dough for 1530 minutes before shaping.
Try substituting raspberry jam with apricot, cherry, or blueberry for variety.
Store in an airtight container at room temperature for up to 5 days.

Nutrition

  • Calories: 170
  • Sugar: 12g
  • Protein: 2g

Irresistible Spiced Gingerbread with Heavenly Glaze

Craving a holiday treat that fills your home with the coziest scents? Click for the ultimate spiced gingerbread loaf recipe with a luscious vanilla glaze! 🎄 This gingerbread is not just any holiday baking; it’s a masterpiece of rich spices and moist texture, perfect for family gatherings or festive parties. It’s the quintessential winter dessert, offering that homemade warmth with every slice. Ideal for those who adore holiday baking smells that linger long after the last crumb. #GingerbreadL…

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Amazing Spiced Gingerbread Loaf Recipe (Holiday Smells)

  • Author: Chef Mia
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Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1 cup unsulfured molasses
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • For the Vanilla Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

    Notes

    For an extra festive touch, you can add chopped candied ginger or nuts to the batter.
    Ensure your butter is softened, not melted, for the best texture.
    Molasses can vary in strength; use unsulfured for a balanced flavor.
    Allow the loaf to cool completely before glazing to prevent the glaze from melting off.

    Nutrition

    • Calories: Approx. 350-400 (will vary based on exact ingredients and glaze amount)
    • Sugar: Approx. 30-40g
    • Protein: Approx. 4-5g

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