Zucchini Nut Bread
3.2g
Net Carbs
4.9g
Protein
11.2g
Fat
1.5g
Fiber
134
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/2 teaspoon Nutmeg (Ground)
- 1/2 cup Canola Vegetable Oil
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Whole Grain Soy Flour
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 1 cup, ground Almonds
- 1 medium Zucchini
- 4 large Eggs (Whole)
- 1 teaspoon Vanilla Extract
Directions:
- Preheat oven to 350°F. Grease an 8x4-inch 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.
- 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.
- 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.
