Zucchini Nut Bread
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. 1 scant cup Atkins Bake Mix 1 scant cup finely ground almonds 1 1/2 cups granular sugar substitute 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup canola oil 4 eggs 1 medium zucchini, coarsely grated 1 teaspoon vanilla extract Heat oven to 350ยบ F. Grease an 8x 4 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. 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. 12 Servings Carbs 4.5 Net Carbs 3 Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
