View Full Version : My Own Version of Atkins Zuchinni Nut Bread
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Sat, Jun-14-03, 00:09
1 cup Atkins Bake Mix
2 tablespoons Vital Wheat Gluten
2 tablespoons ground flax
1 cup finely ground almonds (white, unblanched, plain)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 medium finely shredded zuchinni - water squeezed out
2 tsp vanilla
1 tablespoon cocoa
1 cup Splenda
1 tsp cinnamon
1/2 cup + 2 tablspoons canola oil
1/8 cup water
Preheat oven to 350 degrees farenheit (sp ?), grease round cake pan.
Combine all dry ingredients in seperate bowl till very well blended.
Combine all wet ingredients and zuchinni in another bowl, mixing well.
Add wet ingredients to dry a bit at a time, blending until there are little to no lumps (may take a few minutes).
Batter will be thick. Pour into cake pan. Bake at 350 for about 20-25 minutes or until cake is golden and knife inserted in center comes out clean. Run knife around edge of pan and invert onto wire rack. Cool before cutting into 1 1/2 inch slices. Each slice has approx 4.8 carbs pers slice (anyone feel free to correct me if I am wrong about the carb count).
Tue, Jul-15-03, 12:39
HI: I tried making your bread. It turned out but I wanted to know how much zuchinni did you put in yours? I guessed and put in 2 1/2 cups. I didn't have a medium one just small. My friend thought it should be sweeter. I did cut down on the splenda so next time I won't. We also put whipping cream on top.
Thought you would like the feed back. Hope you will let me know what you think.
Mon, Aug-25-03, 20:20
I was wondering what kind of height your loaf rose to?
Also, what could I substitue for the Atkins mix?
I've been experimenting with low carb zucchinni
breads and have some very good flavor, but only
half the height as when I used even 1/3's of white,
wheat flour and wheat germ.
Tue, Aug-26-03, 23:13
Hi Carbno: I made the bread last month and as I recall it didn't rise much at all. It was on the dry side and that was why I was asking about the amount of squash she used. Also, why I put whipping cream on top. I don't plan on making it again. If you have another recipe that is moist I would enjoy trying it.
I have several low carb cookbooks that use different ingredients for baking instead of the atkins bake mix. You might try checking some of these out at the library or purchasing them on-line. I can give you the names of the ones i have bought if you would like.
Thu, Aug-28-03, 18:35
Thank you for the reply. 2 weeks ago I made a very moist zucchinni bread--however I since have found out that the "vital wheat gluten" had a suspected protein of only 50-55%.
Yesterday I made four more loaves tweaking my original recipe --just a bit on the dry side side (but
with the same low protein content...) I did notice that letting it sit overnite brought back considerable
moisture to it- instead of eating it warm right away.
Now that I've bought some Bob's it's back to the drawing board again!
I'll let you know as I progress. In the meantime
I'm also grating fresh zucchinni and freezing it for later use. ( Try grating some in chicken soup-- it adds such a 'scrumcous' flavor....)
Thu, Aug-28-03, 18:39
Almost forgot-I use 1 cup zucchinni per loaf. I drain it and squeeze out alot of juice but not so much that it's real dry.
Thu, Aug-28-03, 18:41
Yes, I would appreciate the names of those books.
Thank you again.
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