Zucchini Banana Oat Bread (Low(Er) Carb) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
3 cups whole wheat flour |
2 cups quick-cooking rolled oats |
2 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons cinnamon |
1 teaspoon vanilla |
3/4 cup splenda brown sugar blend |
1 cup oil |
1/2 cup sour cream |
3 eggs (i use large eggs, may need 4 eggs if you have small size) |
3 cups grated zucchini |
2 -3 large bananas, mashed |
1/2-3/4 cup raisins (optional) or 1/2-3/4 cup nuts (optional) or 1/2-3/4 cup chocolate chips, are (optional) |
Directions:
1. Beat sugar and oil.
2. Add eggs and sour cream, mix until creamy.
3. Add bananas and zucchini, salt, cinnamon, vanilla, baking powder and baking soda.
4. Slowly add flour, oats and nuts (if using).
5. Put into a well greased and floured loaf pan.
6. Bake at 350 degrees for about 35 - 45 minutes. Will make 3 or 4 pans depending on size.
7. 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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