IslandGirl
Mon, Dec-17-01, 01:50
Here's a recipe from a published low-carb cookbook that looks just great and would make some very fine muffins, I bet!
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Chocolate Zucchini Loaf (copyright "Bread & Breakfast", Diana Lee, 2001)
2 Cups shredded, unpeeled zucchini
2 Eggs
1/4 Cup Oil
1/3 Cup unsweetened Peanut Butter
1/3 Cup Heavy Whipping Cream
1/4 Cup Water
1 Tbsp liquid sweetener SweetNLow
1/2 tsp Watkins Peanut Butter extract
1/3 Cup baking or unsweetened Cocoa
1/2 Cup Splenda granular
1 1/2 Cup Vanilla Whey Protein powder
3 Tbsp Vital Wheat Gluten flour
1/4 Cup Oat flour
2 tsp Baking Powder
1 tsp Xanthan gum (or 1/2 tsp Guar gum)
Combine zucchini, eggs, oil, peanut butter, cream, water, liquid sweetener and extract; mix.
Add Splenda, whey protein, gluten and oat flours, baking powder and xanthan gum; mix until moistened.
Pour into greased bread pan or line pan with parchment paper and bake at 350F for 40 to 45 minutes; do not overbake.
Total Recipe = 75g total carbs, 14g fiber carbs, 186g protein.
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Chocolate Zucchini Loaf (copyright "Bread & Breakfast", Diana Lee, 2001)
2 Cups shredded, unpeeled zucchini
2 Eggs
1/4 Cup Oil
1/3 Cup unsweetened Peanut Butter
1/3 Cup Heavy Whipping Cream
1/4 Cup Water
1 Tbsp liquid sweetener SweetNLow
1/2 tsp Watkins Peanut Butter extract
1/3 Cup baking or unsweetened Cocoa
1/2 Cup Splenda granular
1 1/2 Cup Vanilla Whey Protein powder
3 Tbsp Vital Wheat Gluten flour
1/4 Cup Oat flour
2 tsp Baking Powder
1 tsp Xanthan gum (or 1/2 tsp Guar gum)
Combine zucchini, eggs, oil, peanut butter, cream, water, liquid sweetener and extract; mix.
Add Splenda, whey protein, gluten and oat flours, baking powder and xanthan gum; mix until moistened.
Pour into greased bread pan or line pan with parchment paper and bake at 350F for 40 to 45 minutes; do not overbake.
Total Recipe = 75g total carbs, 14g fiber carbs, 186g protein.
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