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
4 eggs
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).