Zucchini Almond Quick Bread (Atkins Diet Phase 2)

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.


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
  • 24 sachets (or 1 cup granulated) sugar substitute (or to taste)
  • 1 1/2 tsps ground cinnamon
  • 1/2 tsp ground nutmeg
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Instructions:

  1. Preheat the oven to 350°F/180°C.
  2. Grate the zucchini coarsely.
  3. Combine wet ingredients in a medium mixing bowl, and whisk until well blended.
  4. Combine dry ingredients in a large mixing bowl, and whisk until well-mixed.
  5. Add the wet mixture to the dry ingredients, mix until just combined and you have a thick batter.
  6. Pour the batter into a greased and lined 9′ x 5′ loaf pan and smooth the surface.
  7. Bake in the preheated oven for about 45 minutes, until the skewer inserted in the center comes out clean.
  8. Cool the bread in the pan for 10 minutes, then remove the loaf from the pan and cool completely on a wire rack.
  9. When cooled, cut the bread with a serrated knife into 18 servings.

Notes: Each serving: 3.6 g Net Carbs

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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.
5 from 2 votes

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Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Breakfast, Dessert, Side Dish
Cuisine American
Servings 18 servings
Calories 170 kcal

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.

Video

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
Keyword almond, atkins, atkins phase 2, Flaxseed Bread, zucchini
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