Its that time of year - my garden is overflowing with Zucchini - huge ones!!!

Help, I used to make lots and lots of Zucchini Bread and I freeze shredded zucchini for later. Does anyone have recipes for Low carb zucchini bread or any other recipes for Zucchini would be appreciated.

I hate to waste my huge crop of zucchini's!

Thank you in advance.
Malibu

This ones from the Atkins site & Im gonna make it tonight
Zucchini Nut Bread
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



1. Heat oven to 350º 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.
2. 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.
Servings: 20
Prep time: 15 minutes
Bake/Cook time: 1 hour


Carbohydrates: 4.5 grams

Net Carbs: 3.5 grams

Fiber: 1 grams

Protein: 2.5 grams

Fat: 14.5 grams

Calories: 167

Says it's good for all four phases!

Good luck

Hi, thanks for the recipe.

I've never seen granular sugar substitute in the stores. Can I use the small packettes of splenda instead? Is this granular sugar only available in diet stores? internet?

Thank you.
Malibu

Well, that was a huge disappointment!
I made the zucchini bread recipe and there is way too much splenda in it. Next time I will try it with half as much and add more ground almonds; it smelled so good while it was baking too.
I don't know if the taste gets fixed a bit with the 2 teaspoons (tablespoons? can't remember off hand) of plain cream cheese you are allowed to eat with it as a breakfast food. That much splenda leaves an aftertaste that does not go away very soon, but lingers for hours. Yukk!

Ditto to what Mae said...I tried that recipe the first week LCing and it also happened to be my first experience with Splenda. I was SOOO not impressed. My tongue stung with that aftertaste for so long. Luckily I stuck with it and realized how awesome Splenda is. Anyways, I was actually thinking that I would revisit that recipe sometime this week with a lil' more than 1/2 the splenda they list.

Hope it works out

I thought that 1.5 cups seemed quite excessive...that's 36 packets! I thought perhaps it was a mistake...I used 18, figuring about one packet of Splenda per serving would be a reasonable sweetness...

It was great!!

Amy