Zucchini Nut Bread


Photo: flickr user ethorson

Tags:

bread
Roll
Dessert

Yield:

20.0 servings

Added:

December 1, 2009

Creator:

Anonymous

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Ingredients

1 cup Atkins Bake Mix - (scant)
1 cup finely-ground almonds - (scant)
1 1/2 cups granular sugar substitute
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup canola oil
4 eggs
1 medium zucchini coarsely grated
1 teaspoon vanilla extract

Preparation

1
Heat oven to 350 degrees. 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.
2
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.
3
This recipe yields 20 servings.
4
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.

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