Zucchini Almond Quick Bread (Atkins Diet Phase 2 Recipe)
This low-carb quick bread is made with soy flour, a low-carb flour. It is tender and moist with a cake-like texture. This quick bread is best kept refrigerated and great for those on low-carb and gluten-free diets.
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Ingredients
Wet ingredients:
- 1 medium zucchini
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 tsp vanilla extract
Dry ingredients:
- 1 cup soy flour
- 1 cup ground almond
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup granulated sugar substitute 24 sachets (or to taste)
- 1 1/2 tsps ground cinnamon
- 1/2 tsp ground nutmeg
Makes: 9 x 5inch rectangle
Instructions
- Preheat the oven to 350°F/180°C.
- Grate the zucchini coarsely.
- Combine wet ingredients in a medium mixing bowl, and whisk until well blended.
- Combine dry ingredients in a large mixing bowl, and whisk until well-mixed.
- Add the wet mixture to the dry ingredients, mix until just combined and you have a thick batter.
- Pour the batter into a greased and lined 9′ x 5′ loaf pan and smooth the surface.
- Bake in the preheated oven for about 45 minutes, until the skewer inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then remove the loaf from the pan and cool completely on a wire rack.
- When cooled, cut the bread with a serrated knife into 18 servings.
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Notes
This recipe yields 18 slices (9"x5" loaf)
Each serving is 1 slice.
The nutritional value for reference is for 1 serving
Nutrition
Calories: 170kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 36mgSodium: 122mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 83IUVitamin C: 2mgCalcium: 41mgIron: 1mg
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