Zucchini Bread with Walnuts (Lupin Flour)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 202.6
- Total Fat: 17.9 g
- Cholesterol: 53.4 mg
- Sodium: 202.5 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.9 g
- Protein: 7.5 g
View full nutritional breakdown of Zucchini Bread with Walnuts (Lupin Flour) calories by ingredient
Introduction
Very moist and high protein, lower carb sweet bread... yummy! Very moist and high protein, lower carb sweet bread... yummy!Number of Servings: 12
Ingredients
-
3 Egg- large, fresh
1/2 cup Canola Oil
1 tsp Vanilla extract, imitation
3/4 cup Almond Flour
3/4 cup lupin flour
3 tbsp Isopure Whey Protein Isolate Protein Powder Unflavored
1 1/2 cup Splenda No Calorie Sweetener
1/2 tsp Salt
2 tsp Baking Powder
1 tbsp Cinnamon, ground
2 cup Zucchini (Grated) (by STEFANIE822)
1/2 cup pieces Walnuts
1 tbsp Half and Half Cream (optional)
Directions
Preheat oven to 350°F.
Whisk together eggs and oil.
In another bowl, mix together everything else except zucchini and walnuts
Remove extra water in the zucchini by wrapping it in cheesecloth or paper towels and squeezing. They dryer the better!!
Mix the zucchini into the eggs.
Add the dry ingredients a little at a time into the egg mixture using a hand mixer until fully blended.
If the mix is too thick to stir, add 1 tbsp half & half to loosen it. Add as little as possible or finished product will be overly wet
Stir in walnuts
Lightly spray a 9×5 loaf pan (I used an 8×3 pan, so mine are “taller”), and spoon in the zucchini bread mixture.
Bake for 60-70 minutes at 350ºF until brown and a knife comes out clean.
Serving Size: 1 slice from12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user LADYSUNBEAM.
Whisk together eggs and oil.
In another bowl, mix together everything else except zucchini and walnuts
Remove extra water in the zucchini by wrapping it in cheesecloth or paper towels and squeezing. They dryer the better!!
Mix the zucchini into the eggs.
Add the dry ingredients a little at a time into the egg mixture using a hand mixer until fully blended.
If the mix is too thick to stir, add 1 tbsp half & half to loosen it. Add as little as possible or finished product will be overly wet
Stir in walnuts
Lightly spray a 9×5 loaf pan (I used an 8×3 pan, so mine are “taller”), and spoon in the zucchini bread mixture.
Bake for 60-70 minutes at 350ºF until brown and a knife comes out clean.
Serving Size: 1 slice from12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user LADYSUNBEAM.