Blueberry Banana Bread

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Shout out to Two Peas & Their Pod for their Classic Banana Bread Recipe, which served as a foundation for my recipe. You can check out their recipe here: https://www.twopeasandtheirpod.com/banana-bread/

Blueberry Banana Bread

  • Servings: 24
  • Difficulty: easy
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Ingredients

  • 1/2 cup mashed banana
  • 3/4 cup finely shredded zucchini
  • 1/4 cup melted unsalted stick butter, cooled slightly
  • 3/4 cup brown sugar
  • 1 large egg at room temperature, beaten
  • 1/2 tsp (imitation) vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup fresh blueberries

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, stir together the mashed banana, shredded zucchini, and melted butter.
  3. Add the brown sugar and mix well.
  4. Add the egg and vanilla extract and mix well.
  5. Add the remaining dry ingredients and stir until just combined. Then gently fold in blueberries.
  6. Spray a 9×5 glass loaf pan with nonstick cooking spray. Then pour in bread batter.
  7. Cook at 350 degrees for 50-60 minutes.
  8. Allow to cool at least an hour before slicing and serving.
Roughly 72 calories per serving. Great for breakfast, snacks, and shared meals with family, friends, and church potlucks!

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Egg Sausage Veggie Bake

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Egg Sausage Veggie Bake

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • 2 lbs turkey breakfast sausage, cooked
  • 8 large eggs
  • 8 servings liquid egg substitute
  • 1 Roma tomato
  • 3oz baby spinach

Directions

  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl, whisk together the eggs and liquid egg substitute.
  3. Chop spinach to roughly 3/4 inch pieces.
  4. Dice tomato to roughly half inch dices.
  5. Spray glass 9×13 casserole dish with nonstick cooking spray.
  6. Add cooked sausage, spinach, and tomato to dish and mix.
  7. Pour beaten egg mixture evenly over other ingredients in casserole dish.
  8. Cover with aluminum foil and bake 20 minutes.
  9. Remove aluminum foil and bake until egg mixture is fully set, about 5-10 minutes.
  10. Allow to cool at least minutes before slicing and serving.
Roughly 200 calories per serving. Great for Saturday post-workout breakfast or casual Sunday morning family breakfast or brunch.