Zucchini Banana Oat Bread Low Er Carb
Satisfy your cravings for a wholesome treat with this Zucchini Banana Oat Bread that's naturally lower in carbs and packed with flavor. This recipe combines nutrient-rich almond and oat flours with mashed banana and grated zucchini for a moist, tender loaf that’s subtly sweet and perfectly spiced with cinnamon. Ground flaxseed adds a boost of fiber, while a touch of erythritol or stevia keeps it keto-friendly and guilt-free. Optional chopped walnuts or pecans contribute a delightful crunch, elevating each bite. Ready in just over an hour, this bread is perfect for breakfast, snack time, or a healthy dessert. Enjoy it fresh, and be sure to store leftovers in the fridge for a nourishing slice any time of the week!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Oat flour
- 2 tablespoons Ground flaxseed
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 3 pieces Large eggs
- 0.5 cups Banana, mashed (ripe)
- 1 cups Grated zucchini (squeezed to remove excess moisture)
- 0.25 cups Unsweetened almond milk
- 1 teaspoons Vanilla extract
- 0.25 cups Granulated erythritol or stevia (or sweetener of choice)
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 9x5-inch loaf pan with parchment paper, or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the almond flour, oat flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt.
In a separate medium bowl, beat the eggs, then stir in the mashed banana, grated zucchini, almond milk, vanilla extract, and sweetener until well combined.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Do not overmix.
If using, fold in the chopped walnuts or pecans for added crunch and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! Store leftover bread in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 27.4 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 672 mg | 52% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1856 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
