Atkins Zucchini Bread. YUMMY!
 

I found the recipe for zucchini bread on the Atkins Center website and tried it out. And OMG is it ever delicious!! :) The best part is that it makes a huge loaf and one serving is very filling. (I have a lot of family doing Atkins and am giving quite a bit away as treats. lol) One serving is 3.5 g carb.

I just wanted to throw in my review and let you know what I thought of it. If anyone has tried any of the other Atkins Center recipes, please let me know which ones were worth making and which ones tasted like doo doo. :)

*The zucchini bread is best left to those not on induction*

~Angi~

Zucchini Bread
 

Hi Angi,
Zucchini Bread sounds wonderful. Where did you find the recipe ... in the book or on this site?

Zucchini Bread
 

Angi,
I think I found it. Is it the one with the Atkins Bake Mix and ground almonds?

Hi Teddy.

I found the recipe on AtkinsCenter.com. I believe it was under the cake and pie section of the recipes.

~Angi~

yes, it sure is. :)

Enjoy!!

~Angi~

Zucchini Bread
 

Thanks ...can't wait to try it.

:yum:

I just made this today and really loved it! MY mom used to always make me zucchini bread, so this was really great. I haven't made the muffins yet, but I'm sure that they are great.

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



here it is-the one from Atkins-

Zucchini Nut Bread
also makes muffins. Simply bake off the batter in a 12-cup muffin tin for 35 to 40 minutes.

1 cup (scant ) Atkins Bake Mix
1 cup (scant) 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
1/2 cup canola oil
4 eggs
1 medium zucchini, coarsely grated
1 teaspoon vanilla extract
metric



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.

adapted with flax
 

I adapted the atkins recipe because I wanted to use flax and liquid rather than granular splenda.. I haven't tried the original atkins version and I'm sure mine aren't nearly as good, but I like them :) here's the recipe in case you're interested...

Low Carb Flax Zucchini Coconut Muffins with Cream Cheese Frosting

These muffins were an adaptation/combination of two recipes, Low Carb Flax Seed Muffins

http://www.dakotaflax.com/recipes/lowcarb.html & The Zuchini Nut Bread recipe from the atkins

website..http://atkins.com/food/recipes/all/..._Nut_Bread.html

In adapting this recipe I had two goals
1) to use sugar free syrups to sweeten a recipe rather than granular sugar subsitute (to save on carbs)
2) to use healthier than normal ingredients (ie flax & Coconut oil) so it would be something I could eat for breakfast guilt-free rather than just an occassional "treat"

These come out less sweet than most "muffins" which I like just fine, but certainly a splenda packet or two could be added for those who like things really sweet... I eat these for breakfast so I don't mind them "mildly sweet" (sort of between a bread and a muffin) and its a great way to get in your flax for the day!

For extra yuminess, I have included a simple "icing" recipe but they can certainly be eaten without it, with plain creamcheese or butter etc..


MUFFINS:
3 T of Coconut Oil (or melted butter if you don't have coconut oil)
3 large eggs
1/8 cup whipping cream, half and half or soy slender
1/4 cup of the Davinci Sugar Free syrup of your choice (I used mostly Vanilla with a bit of Chai Black Tea mixed in)

Beat these 3 ingredients together, and then add:
1 T vanilla
Mix the following together and add to the above:
2 t cinnamon
1 t nutmeg
½ rounded t baking powder
½ rounded t baking soda
1 cup ground flaxseeds
¼ cup soy flour or Atkin's Bake Mix
4 oz black walnuts, chopped (optional)
1 medium shredded zucchini

Put into 12 greased, paperlined or non-stick muffin tin and bake at 375 degrees for 20 minutes. You can also double
These have been recommended as "very good with lots of fiber".

OPTIONAL ICING
1 PKG Cream Cheese mixed with A Davici's or atkins syrup to taste (or a couple packets of splenda) or optionally 1/2

pkg of cream cheese and the same amount (1/2 cup?) of ricotta cheese sweetened to taste.


Not sure exact carb count, but pretty low since the ingredients are all very low carb...

zucchini bread vs. induction
 

FYI**The zucchini bread is listed as a breakfast item (with cream cheese) on the Atkins 2 week induction menu - follow the menu for one week then follow it again.
http://atkins.com/Archive/2001/12/14-373858.html

It better be an induction item- I just paid big bucks for a can of that bake mix just to try the nut bread! I can't wait to grab a box of splenda ( I forgot!!!!) and whip some up.:devil:!!!!

made this y'day
 

it came out great! I want to find out if anybody has added flaxseed meal and removed some of the atkins bake mix to compensate?

Bump * This is worth a try!!!!
 

I have made this twice this week! Even my 3 boys ( age 3, 4, and 6 ) and my VERY picky hubby has gobbled these up. I made them into muffins for better portion control.

bake muffins at 350 for 20 minutes.


Vegetable oil spray for greasing baking pan
1 cup Atkins Quick QuisineTM Bake Mix
1 cup almonds, finely ground
1 cup granular sugar substitute
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup vegetable oil
4 large eggs
1 medium zucchini, coarsely grated (about 1 1/2 cups)
1 teaspoon vanilla extract
1. Preheat oven to 350 F. Grease an 8x 4 loaf pan
generously with oil spray; set aside.
2. In a large bowl whisk together bake mix, ground
almonds, sugar substitute, cinnamon, nutmeg, salt,
baking soda and baking powder. In a medium bowl,
whish together oil, eggs, zucchini and vanilla extract.
3. Mix zucchini mixture into dry ingredients until just
combined. Pour batter into prepared pan.


-Beverly

Bump.

This sounds pretty yummy.

I'm gonna give this a try in a month or two, because even though it's suppose to be induction friendly, I don't trust ANY flour based mix including Atkins during induction.



Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

Funny, I just made this last week. Next time I think I'm going to have to try it with carbquik since they don't make Atkins bake mix anymore. I really hope it comes out well, this recipe has been a family favorite for years.

-Beverly