Monday, December 8, 2008

LOW CARB Zucchini Nut Bread

  • 1 cup ground almonds
  • 1/2 cup soy protein powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup splenda -- (I use equivalent liquid sucralose
  • to reduce carbs)
  • 1/2 cup coarsely chopped pecans
  • 1 large egg
  • 1/4 cup butter -- melted
  • 1 medium zucchini, coarsely grated
  • 1/4 teaspoon lemon zest -- or orange zest
  • vegetable oil spray

1. Mix dry ingredients together in a large mixing bowl. In another bowl, combine the wet ingredients. Pour the wet ingredients into the dry and stir until just combined. Pour into a sprayed or buttered 8" x 4" x 2" loaf pan.
2. Bake at 350 degrees for about 40-50 minutes, or until a toothpick tests clean. Cool the loaf laying on its side on a wire rack until it can be touched with bare hands, then invert it quickly onto a cooking rack. Using another rack, turn the bread so it is right side
up. Slice into 12 slices.

Per Serving: 177 Calories; 13g Fat (65.7% calories from fat); 12g Protein; 3g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 288mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrate

2 comments:

Anonymous said...

Am I missing where the zuchinni is in your low carb zuchinni nut bread. Silly me, I was making it, have it in the pan and noticing its not very full and then realize I have no zuchinni in it...we'll see what this is like without, haha!

Twisted Cinderella said...

Oh dear. I am so sorry. I have adjusted the recipe now.


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