**It’s moving week!!  I have now moved into my new apartment as of yesterday.  Do I know where anything is at?  Nope.  Well, maybe my toothbrush, but that’s about it.  That definitely means there is NO chance of me making anything tasty in the kitchen for at least a little while.  As an alternative, this week I will be introducing you to a few of my blogging friends who will be guest posting on my blog.  They all have incredible blogs, and I hope that you all check out their websites – you may just find a new favorite  They have done a huge favor for me this week, and for that I am truly thankful!  Let’s get this week started off right with a fantastic recipe by my friend Becca from It’s Yummi!**

Hi Everyone! I’m Becca, from It’s Yummi! and my Facebook page is . I’m giddy to be here guest posting for Lori on A Pinch of Glitter today! When I heard that she needed some help so that she could spend time moving to her new home, I raised my hand high to help her out. She’s such a sweetheart, I didn’t dare leave her high and dry! It’s a pleasure to “meet” all of you. Grab your apron and let’s get baking

Last May, I started on a venture to good health that I named Fit By 50. That title came about because my 50th birthday is January 30th and I wanted to lose 50 pounds by that date. I even hash tagged it… #FitBy50. I was DETERMINED to see results! But here’s the thing… I have a nasty addiction to sugar and carbohydrates. I see bread, pasta, and potatoes in my dreams. TRUE STORY! I love them so much, I wasn’t even able to control my portion sizes without feeling deprived, so I decided to take drastic action. I started exercising for the first time in 15 years! My body retaliated and I had a bad injury in July, so then I was REALLY struggling to lose the weight. To compensate for the lack of exercise, I decided to lower my overall intake of daily carbs, but I wasn’t about to eliminate them completely. I knew from past experience that I’d be setting myself up for disaster. That’s when I stumbled on Bob’s Red Mill Low Carb Baking Mix. It was the answer to my carb loving dreams! It’s SUPER low in carbs (net 6 grams per 1/4 cup), so I’ve been able to substitute it in recipes that call for flour. Like this zucchini banana bread. Using the baking mix, molasses instead of sugar, and loading it up with grated zucchini and a ripe banana allows me to eat a healthy snack that’s become my new best friend for an afternoon snack. I hope you enjoy it, too!

Thanks again to Lori for allowing me to bring you this easy, awesome recipe. If you’re interested in seeing more of my Yummi recipes, I hope you’ll stop by my site and visit me sometime!

Low Carb Zucchini Banana Bread

INGREDIENTS

• 1.5 cups (6.6 ounces) Bob’s Red Mill Low Carb Baking Mix (you can use all-purpose flour, too)
• 1.5 teaspoons baking soda
• 1/2 teaspoon sea or kosher salt
• 2/3 cup grated zucchini (squeeze excess liquid out with your hands or paper toweling)
• 1 medium sized ripe banana, mashed
• 1/4 cup molasses (any kind)
• 1/4 cup low fat or full fat sour cream (I don’t recommend using fat free)
• 1 large egg
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Heat oven to 360 F.
2. 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)
3. In a small mixing bowl, whisk together the baking mix, baking soda, and salt; set aside.
4. In a large mixing bowl, whisk together the eggs, zucchini, vanilla extract, and sour cream. Add the 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.
5. 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.

YIELD: 8 servings (1.5 ounces each)