Zucchini Bread -

 
















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Zucchini Bread

You will be amazed that zucchini could create such a deliciously moist bread. Laced with cinnamon and walnuts, this bread has just enough sweetness to serve with morning coffee or to satisfy a la¬tent sweet tooth.

Image of Zucchini Bread
Ingredients

1 ¼ cups vanilla whey protein powder
¾ cup almond flour
2 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon coarse salt
¾ pound zucchini, ends trimmed
1 ¼ cups Splenda
¾ cup canola oil
2 large eggs
¾ teaspoon vanilla extract
½ cup (or more) chopped walnuts

Details

Serves: 14


Method

Preheat oven to 350 degrees F. Lightly coat a 9 x 5-inch loaf pan with a nonstick vegetable spray. Set aside.


Combine the protein powder, almond flour, cinnamon, baking soda, baking powder, and salt in a medium bowl and blend with a wire whisk.


Place the zucchini in the work bowl of a food processor fitted with a metal blade (or in a blender) and process until finely chopped.


Combine the Splenda, canola oil, eggs, and vanilla in the mixing bowl of an electric mixer and beat on medium-high speed for 2 min­utes. On medium-low speed, add the dry ingredients and blend well, scraping down the sides of the bowl with a rubber spatula as neces­sary. Add the zucchini and any liquid remaining in the work bowl and mix with a wooden spoon or spatula until blended (the mixture will be thick). Fold in the walnuts. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour or until a cake tester inserted into the center of the bread comes out clean. Remove the pan from the oven and place on a cooling rack. Cover with a piece of waxed paper and cool for 10 minutes. Remove the waxed paper. Cover the pan with a rack and invert it. Remove the pan, and turn the bread over again. Re-cover with waxed paper and cool completely. When cool, remove the waxed paper and store the bread in an airtight container in the refrigerator.

EACH SERVING PROVIDES:

8g carbohydrates, 269 calories, 11g protein, 22g fat, 2g dietarie fiber, 178mg sodium, 50mg cholesterol

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