Zucchini
Nut Bread
This tasty, tender, and easy low carb quick bread also makes great
muffins. Simply bake off the batter in a 12-cup muffin tin for 35
to 40 minutes.
1 scant cup Atkins Bake Mix
1 scant cup finely ground almonds
1 1/2 cups granular sugar substitute
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup canola oil
4 eggs
1 medium zucchini, coarsely grated
1 teaspoon vanilla extract
Heat oven to 350º F. Grease an 8x 4 loaf pan; set aside. In a
large bowl whisk together Bake Mix, ground almonds, sugar substitute,
cinnamon, salt, baking soda, and baking powder. In a medium bowl,
mix vegetable oil, eggs, zucchini, and vanilla extract.
Pour zucchini mixture into bake mix mixture. Mix well. Pour batter
into prepared pan. Bake 1 hour until golden brown, and a cake tester
inserted in center comes out clean. Cool on wire rack before cutting
into thin slices.
12 Servings
Carbs 4.5 Net Carbs 3.5 Fiber 1
This recipe was donated by Sherrie Engler at Headed-West.com
