Zucchini Nut Bread

Photo: flickr user ethorson

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

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.

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.

This recipe yields 20 servings.

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.