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.

1 scant cup Atkins Bake Mix

1 scant cup finely ground almonds

1 1/2 cups granular sugar substitute

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup canola oil

4 eggs

1 medium zucchini, coarsely grated

1 teaspoon vanilla extract

Heat oven to 350ş F. Grease an 8x 4 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.
12 Servings Carbs 4.5 Net Carbs 3.5 Fiber 1


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