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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 10

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the almond flour, oat flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt.

Step 3

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.

Step 4

Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Do not overmix.

Step 5

If using, fold in the chopped walnuts or pecans for added crunch and flavor.

Step 6

Pour the batter into the prepared loaf pan, spreading it evenly.

Step 7

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 8

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 9

Serve and enjoy! Store leftover bread in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(917.4g)

Amount per serving	% Daily Value*
Calories	1867.9

Total Fat 139.0g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 558mg	0%
Sodium 1941.6mg	0%
Total Carbohydrate 175.1g	0%
Dietary Fiber 33.3g	0%
Total Sugars 27.4g
Protein 73.0g	0%

Vitamin D 142.0IU	0%
Calcium 672.1mg	0%
Iron 14.6mg	0%
Potassium 1855.7mg	0%

*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.

Source of Calories

Fat: 55.8%

Protein: 13.0%

Carbs: 31.2%