Zucchini Bread

Many low carbers tell me they miss having "a little something" with a cup of coffee or tea for breakfast, and express a profound weariness with eggs. Here's something for you! This Zucchini Bread is moist, sweet, cinnamon-y, and delicious- not to mention being low carb and having as much protein per slice as a couple of eggs!

What you need:

• '/2 cup (120 ml) canola oil
• '/4 cup (85 g) sugar-free imitation honey
• 2 eggs
• '/3 cup (80 g) plain yogurt
• 1 cup (125 g) pumpkin seed meal (see page 24)
• 1 cup (125 g) vanilla whey protein powder
• 1 V2 teaspoons baking soda
• '/2 teaspoon salt
• 1 teaspoon cinnamon
• '/3 cup (18 g) Splenda granular
• 1 cup (125 g) chopped walnuts
• 1 V2 cups (180 g) shredded zucchini (about one 6" [15 cm] zucchini)

What you do:

1. Preheat the oven to 350°F (180C).
2. In a good-sized mixing bowl, combine the oil, imitation honey, eggs, and yogurt.
3. Whisk these together. Now, in a second bowl, measure the dry ingredients: the ground pumpkin seeds, vanilla whey protein powder, baking soda, salt, cinnamon, and Splenda. Stir them together, making sure any little lumps of baking soda get broken up. Now whisk the dry ingredients into the wet ingredients. Stir just until everything is well combined; no need for prolonged beating. Finally, stir in the walnuts and the shredded zucchini, mixing well.
4. Pour into a loaf pan you've sprayed well with nonstick cooking spray-my loaf pan is large, 5" x 9" (13 x 22.5 cm). Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Turn out onto a wire rack for cooling.

Yield: About 16 slices

Nutrient breakdown per serving:

• 194 calories
• 14 g fat
• 14 g protein
• 5 g carbohydrate
• 2 g dietary fiber-for a usable carb count of just 3 g a slice. (arb count does not include polyols in the sugar-free imitation honey.

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