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.
Carbohydrates: 4.5 grams
Net Carbs: 3.5 grams
Fiber: 1 grams
Protein: 2.5 grams
Fat: 14.5 grams
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.
Formatted for MC6 06-30-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 64 Calories; 6g Fat (88.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (116g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 140 (72%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 423mg||130 %|
|Sodium 181.6mg||6 %|
|Potassium 162.4mg||4 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.1g|
|Protein 12.7g||18 %|
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Calories per serving: 195
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