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Carb Counters Zucchini Bread

Carb Counters Zucchini Bread

  • July 24, 2014
  • 0comments

Meal Type: Bread, Breakfast

Overview:

A simple and easy Carb Counters™ recipe that turns that summer garden zucchini into fragrant and delicious bread or muffins. Freezes great too. Enjoy.

Ingredients:

1 Package Apple Cinnamon Low Carb Muffins Mix
1 medium or large zucchini, grated (approx.1 cup)
3 Large eggs
1/4 cup melted butter (or trans-fat free shortening)*
1/4 cup small chopped walnut pieces

Instructions:

Preheat oven to 350 degrees.

Coat a non stick 8"x 4" loaf size pan with non-stick cooking spray.

In a medium sized bowl, combine all ingredients and stir with spoon until well blended - about a minute. Add 2 tablespoons water if dough is too stiff to mix easily.

Bake for 40-45 minutes, or until toothpick comes out clean when inserted into center. Makes 16 servings, 4 net carbs per serving.

Refrigerate leftovers, cut into slices and freeze in freezer bag for up to 2 months.

Variations:

Add 1/4 teaspoon ground cloves and 1/4 teaspoon nutmeg powder
For fat free version, use 1/3 cup fat-free sour cream or unsweetened applesauce (note, apple sauce will add 1 net carb per serving.}
For muffins, coat a 12 cup muffin pan with non-stick cooking spray and bake for 16-18 minutes or until tops are firm to the touch.

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