Best Zucchini Banana Oat Bread Lower Carb Recipes

ZUCCHINI BANANA OAT BREAD (LOW(ER) CARB)

Zucchini Banana Oat Bread (Low(Er) Carb) image

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.

Provided by White House Recipes

Categories Quick Breads

Time 50m

Yield 3 loaves

Number Of Ingredients 14

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 nuts (optional) or 1/2-3/4 cup chocolate chips, are (optional)

Steps:

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.

Nutrition Facts : Calories 1698.4, Fat 92.2, SaturatedFat 16.7, Cholesterol 205.9, Sodium 1980, Carbohydrate 197.9, Fiber 22.8, Sugar 38.9, Protein 32.6

HEALTHY LOW-FAT BANANA ZUCCHINI BREAD

Healthy Low-Fat Banana Zucchini Bread image

This bread is a combination of zucchini and banana bread, and it is a wonderful way to use up old bananas and dip into that summer harvest of zucchini. The bread tastes more like banana bread than zucchini bread, but it has the added nutritional benefits of vegetables. This bread is lower in fat that the standard banana/zucchini bread because applesauce replaces some of the oil in the recipe. Still using some oil, however, will prevent the bread from getting rubbery. Experiment by using pumpkin instead of bananas during the autumn months or by adding walnuts and dates! This recipe makes 2 loaves. Enjoy!

Provided by Keeferop

Categories Quick Breads

Time 1h10m

Yield 2 Loaves, 24 serving(s)

Number Of Ingredients 17

Ingredients

1 cup white flour
1 cup wheat flour
1 cup rolled oats (Quaker Old Fashioned Oats)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
4 eggs (or Egg Beaters to cut some calories)
1 1/4 cups white sugar
1/4 cup oil
1/2 cup applesauce
2 medium overripe bananas, mashed (the riper, the sweeter)
1 teaspoon vanilla
2 cups shredded zucchini
1 cup raisins (or dates or walnuts)

Steps:

Preheat oven to 350 degrees.
Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
In a separate bowl, beat the eggs.
Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
Add the vanilla.
Combine the wet and dry mixtures. Stir until just combined.
Fold in the zucchini and raisins.
Pour into 2 lightly greased loaf pans (9x5-inch).
Bake for 45-50 minutes or until a knife comes out clean.

Nutrition Facts : Calories 154.9, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 213.7, Carbohydrate 29, Fiber 1.8, Sugar 15.6, Protein 3.1