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Zucchini Nut Bread

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Servings: 18
Prep Time: 25 minutes
Marinate Time:
Cook Time: 45 minutes
Cool Time:
Total Time:
Nutritional Information Per Serving:
Net Carbs:
Fiber:
Protein:
Fat:
Calories:
3.6 grams
1.5 grams
4 grams
10.5 grams
128.5
4 Stars
Ingredients:
1 Cup soy flour
1 Cup almonds, finely ground
1 Cup granular sugar substitute (sucralose)
1 1/2 Teaspoons ground cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Cup canola oil
4 large eggs
1 medium zucchini, coarsely grated
1 Teaspoon vanilla extract

Directions:
  1. Preheat oven to 350°F. Grease an 8x4 loaf pan generously with oil spray; set aside. In a large bowl whisk together soy flour , ground almonds, sugar substitute, cinnamon, nutmeg, salt, baking soda and baking powder.
  2. In a medium bowl, whish together oil, eggs, grated zucchini and vanilla extract. Mix zucchini mixture into dry ingredients until just combined. Pour batter into prepared pan.
  3. Bake 45 minutes until golden brown and a cake tester inserted in center comes out clean. Cool in pan for 10 minutes before removing loaf from pan. With a serrated knife, cut into 18 slices for serving.
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Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis or by pregnant or nursing women.