Zucchini Nut Bread

• 1 cup Atkins Bake Mix - (scant)

• 1 cup finely-ground almonds - (scant)

• 0 cups granular sugar substitute

• 2 teaspoons cinnamon

• 1 teaspoon salt

• 1 teaspoon baking soda

• 0 teaspoon baking powder

• 0 cup canola oil

• 4 eggs

• 1 medium zucchini

• 1 teaspoon vanilla extract

1. Heat oven to 350 degrees. Grease an 8- by 4-inch 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. 3. This recipe yields 20 servings. 4. Carbohydrates: 4.5 grams Net Carbs: 3.5 grams Fiber: 1 grams Protein: 2.5 grams Fat: 14.5 grams Calories: 167 5. Comments: This tasty, tender, and easy low carb quick bread also makes great muffins. Simply bake off the batter in a 12-cup muffin tin for 35 to 40 minutes. Per Serving (excluding unknown items): 64 Calories";@ 6g Fat (88.4% calories from fat)";@ 1g Protein";@ 1g Carbohydrate";@ trace Dietary Fiber";@ 37mg Cholesterol";@ 193mg Sodium. Exchanges: 0 Grain(Starch)";@ 0 Lean Meat";@ 0 Vegetable";@ 1 Fat";@ 0 Other Carbohydrates.