Recipes

Zucchini Nut Bread Recipe

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Atkins Zucchini Nut Bread
3.2g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.9g

Protein

11.2g

Fat

1.5g

Fiber

134.8cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 cup Whole Grain Soy Flour
  • 1 cup, ground Almonds
  • 1 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 1/2 tsp Cinnamon
  • 0 1/2 tsp Nutmeg (Ground)
  • 0 1/2 tsp Salt
  • 0 1/2 tsp Baking Soda
  • 0 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/2 cup Canola Vegetable Oil
  • 4 large Egg (Whole)
  • 1 medium Zucchini
  • 1 tsp Vanilla Extract

DIRECTIONS

  1. Preheat oven to 350°F. Grease an 8x4-inch loaf pan generously with oil spray; set aside. In a large bowl whisk together soy flour , ground almonds, sugar substitute, cinnamon, nutmeg, salt, baking soda and baking powder.
  2. In a medium bowl, whish together oil, eggs, grated zucchini and vanilla extract. Mix zucchini mixture into dry ingredients until just combined. Pour batter into prepared pan.
  3. Bake 45 minutes until golden brown and a cake tester inserted in center comes out clean. Cool in pan for 10 minutes before removing loaf from pan. With a serrated knife, cut into 18 slices for serving.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.