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Zucchini Banana Oat Bread (Low(Er) Carb)

Zucchini Banana Oat Bread (Low(Er) Carb) created by Outta Here

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.

Ready In:
50mins
Yields:
Units:

ingredients

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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"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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  1. frogger3699
    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!
    Reply
  2. Outta Here
    Zucchini Banana Oat Bread (Low(Er) Carb) Created by Outta Here
    Reply
  3. Outta Here
    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.
    Reply
  4. JRH8598
    Zucchini Banana Oat Bread (Low(Er) Carb) Created by JRH8598
    Reply
  5. JRH8598
    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!
    Reply
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