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    You are in: Home / Recipes / Zucchini Banana Oat Bread (Low(Er) Carb) Recipe
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    Zucchini Banana Oat Bread (Low(Er) Carb)

    Average Rating:

    3 Total Reviews

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    • on August 04, 2009

      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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    • on April 13, 2009

      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.

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    • on February 19, 2007

      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!

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    Nutritional Facts for Zucchini Banana Oat Bread (Low(Er) Carb)

    Serving Size: 1 (1898 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1698.4
     
    Calories from Fat 829
    48%
    Total Fat 92.2 g
    141%
    Saturated Fat 16.7 g
    83%
    Cholesterol 205.9 mg
    68%
    Sodium 1979.9 mg
    82%
    Total Carbohydrate 197.8 g
    65%
    Dietary Fiber 22.8 g
    91%
    Sugars 38.8 g
    155%
    Protein 32.5 g
    65%

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