If you're looking for a low carb snack that's great on taste, but not on your waist, this low carb zucchini banana bread will fit your needs perfectly! It's moist, tender, and packed with flavor!
⅔cupgrated zucchini (squeeze excess liquid out with your hands or paper toweling)
1medium bananamashed
¼cupmolasses
¼cupsour cream**
1large egg
1teaspoonvanilla extract
Instructions
Heat oven to 360 F.
Grease a standard sized loaf pan with butter or non-stick spray and dust lightly with flour (this will help the bread release from the pan)
In a small mixing bowl, whisk together the baking mix, baking soda, and salt; set aside.
In a large mixing bowl, whisk together the eggs, zucchini, vanilla extract, and sour cream. Add the mashed banana and molasses and stir to combine. Add the dry ingredients and stir JUST until incorporated. Over mixing will result in a dry, crumbly bread.
Bake at 360 F for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Transfer pan to a wire rack to cool for 10 minutes, then remove the bread from the pan and allow it to cool, or serve warm.
Notes
* You can use all-purpose flour instead of low carb baking mix, but the recipe will no longer be low carb.
** If you want to use light sour cream, it will also work, but I don't recommend using fat-free.