| Zucchini Nut Bread
1 cup of Atkins Bake Mix, scant
1 cup of finely-ground almonds, scant
1 1/2 cups of granular sugar substitute
2 teaspoons of cinnamon
1 teaspoon of salt
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 cup of canola oil
4 eggs
1 medium zucchini, coarsely grated
1 teaspoon of vanilla extract |
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Heat oven to 350ºF. Grease an 8- by 4-inch 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.
This recipe yields 20 servings.
Carbohydrates: 4.5 grams
Net Carbs: 3.5 grams
Fiber: 1 grams
Protein: 2.5 grams
Fat: 14.5 grams
Calories: 167
Comments: 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.
Recipe By: Atkins Cookbook at http://atkinscenter.com Formatted for MC6 06-30-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 64 Calories; 6g Fat (88.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
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