Zucchini Banana Oat Bread (Low(Er) Carb)

"A slight variation of the recipes found here. I use whole wheat flour and oats to help up the fibre content and reduce the carb impact. Using Splenda also helps for those watching their carbs or are diabetic."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by JRH8598 photo by JRH8598
Ready In:
50mins
Ingredients:
14
Yields:
3 loaves
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ingredients

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directions

  • Beat sugar and oil.
  • Add eggs and sour cream, mix until creamy.
  • Add bananas and zucchini, salt, cinnamon, vanilla, baking powder and baking soda.
  • Slowly add flour, oats and nuts (if using).
  • Put into a well greased and floured loaf pan.
  • Bake at 350 degrees for about 35 - 45 minutes. Will make 3 or 4 pans depending on size.
  • I have made this using mini loaf pans and shortened the baking time to 25 - 30 minute Check for doneness after 25 minute.

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Reviews

  1. This has a nice flavor and I like the chewiness the oatmeal gives it, but it doesn't get very high, and as previous reviewer said, is a bit crumbly. Not too sweet, which I also like. Made for Spring 2009 PAC.
     
  2. I used yoghurt instead of sour cream and as I did not have any brown sugar Splenda, used half white Spenda and half brown sugar! My bananas were small so I used 4 and I forgot the raisins!!! I also used 2 large loaf pans 2/3 full and had a near disaster when turning one loaf out as it was not cooked! The bread tastes great even though it is a little stodgy as well as having a tendency to fall apart! All in all a repeater maybe following the recipe more closely and using the correct pans!
     
  3. Great recipe! I did do a few mods thou. I only had regular oats instead of the quick oats and accidentally used 3 cups instead of 2. I used alittle less flour to try and make it up. I also subed a 1/2 of applesauce for half the oil. It came out pretty good and sweet enough for me. I used 2 large loaf pans and let it go for about 55 minutes. It is a bit crumblie but I'm not making sandwiches with it so I dont care if it is. Hope you enjoy!
     
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Tweaks

  1. I used yoghurt instead of sour cream and as I did not have any brown sugar Splenda, used half white Spenda and half brown sugar! My bananas were small so I used 4 and I forgot the raisins!!! I also used 2 large loaf pans 2/3 full and had a near disaster when turning one loaf out as it was not cooked! The bread tastes great even though it is a little stodgy as well as having a tendency to fall apart! All in all a repeater maybe following the recipe more closely and using the correct pans!
     

RECIPE SUBMITTED BY

My husband and I live just west or Toronto, with our 2 cats. I love to cook but hate spending hours with prep work or cleaning up. I have recently taken up knitting and fancy scarves are my signature. We are hoping to add to our family soon, may 2007 bring me the pitter-patter of little feet!
 
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