Contributed By: mimitot
Atkins, M.d., Robert C. Atkins for Life. New York: St. Martin's P, 2003. 232.
A good tea bread or while coffee for breakfast.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: More than 10
Origin: Italian
Special Features: Make Ahead
Vegetarian
Meal Type: Breakfast & Brunch
Appetizers
Snack
Ingredients
3/4 c. Whole-grain pastry flour
3/4 c. Granular sugar substitute
1/2 c. Soy flour
1/4 c. Whole-wheat flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 Zucchini, coarsley grated (about 1.5 cups)
1 tsp. Freshly grated lemon rind
1/3 c. Canola oil
2 Eggs
Preparation
1. Heat oven to 350F. Grease an 8x4-inch loaf pan. In a bowl whisk together pastry flour, sugar substitute, soy flour, whole-wheat flour, baking powder, baking soda, and salt until combined. Stir in zucchini and rind.
2. In a small bowl whisk oil and eggs together. With a rubber spatula, combine egg and flour mixtures until flour is completely incorporated.
3. Spoon into prepared pan and bake 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Turn out onto rack to cool completely. Cun into 12 slices.
Cook's Notes
Be sure to only use the yellow part of the peel; the white pith underneath tastes bitter.
Nutrition Information
Calories: 124
;
Total Fat: 8g
;
Carbohydrates: 10.5g
;
Protein: 4g
;
Fiber: 1.5g