Monday, June 6, 2011

Almond - Flax Meal Zucchini Bread Courtesy of Gabby

Today, I had a real hankering for something sweet and decided to make use of the abundance of zucchini squash from my brother's garden. So I put together Atkins friendly zucchini bread. It turned out pretty well, but not as sweet as I thought it should be. That being said, here is the recipe. If you like a sweet bread with your cream cheese, I recommend more packets of Splenda.

PS-Caution: You must refrigerate this bread after making. I remembered my brother's advice too late, when I went to get a slice of the bread last night. It had soured in the air-conditioned house in just two days. My brother the food study person has used flas for years, and told me to keep my flax meal in the freezer, but it never occurred to me to refrigerate the bread.

Almond Flax Meal Zucchini Bread

1/2 cup of flax meal
3/4 cup of almond meal
2 1/2 teaspoons baking powder
5 packets of Slplenda (more if you like a sweet bread)
1 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice 
1 teaspoon  vanilla
4 eggs
2 tablespoons of olive oil or melted butter
1 cup peeled, grated and drained zucchini squash  about one 8 inch squash did it for me)  I grated the squash into a strainer and let it sit for about 1/2 hour- then squeezed any moisture out that I could get out. The draining and squeezing are important so you don't wind up with soggy bread. It's a decision you make after seeing how moist your grated zucchini is.
 1/2 cup chopped pecans or nuts of your choice- my choice is almost always pecans, because I have a free source from the trees in the yard. Nuts are optional, but good!

Mix all dry ingredients together, making sure each is thoroughly distributed throughout. Mix all wet ingredients together, beating the eggs a bit with a fork, and add to the dry. Mix again well, add squash and mix again. Do not let this batter sit around or it will go flat.

Bake in a loaf pan with oiled parchment on the bottom. Bale at 350 degrees for about thirty to forty  minutes, depending on your oven or until a knife inserted in the center comes out clean. You want to bake long enough so the bread is not mushy in the center. Cool on a rack. While still warm, it was delicious with cream cheese. I'll toast it under the broiler next time and use the cream cheese.

I knew when I posted this yesterday that there would be requests for the stats on the recipe. Shoulda just done it then, but was lazy. So, here it is today. All I've got to say is God bless Fat Secret and online calculators for figuring all this out for me!

I figured 12 slices to the cake; So, I'm giving you figures for the whole cake as well as a 1/12 slice.

                  Whole Cake                    Slice (1/12)

Fat             115.77                             9.65
T. Carbs      48.59                             4.05
N. Carbs     21.79                             1.81
Protein        55.41                             4.62
Calories      1387                          115.58 

1 comment:

  1. Hi Gabby! I'm glad to have found your site. I'm gluten free and I do Atkins, so this is perfect for the rampaging zooks in the garden. Also I'm starting to get tired of MIM's for breakfast. this would be a good dessert, too. Does this freeze well?
    -thanks, Kat