LowER Carb (10.5g net carb) Yellow Summer Squash Bread
I adapted this recipe from a full carb one. It came out moist and delicious the first time--so good that DH said to not change a thing next time I bake it. Here's how I did it, noting changes from the original recipe:
YELLOW SQUASH BREAD--LowER carb
Preheat oven to 325F
Spray with no-stick spray and flour a GLASS 8.5x4.5x2.5" loaf dish
NOTE: original recipe used a greased and floured metal loaf pan 9x5x3" and baked at 350F
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. Morton Light Salt (original recipe used regular table salt)
2 tsp. cinnamon
1/2 cup egg substitute (original recipe used whole eggs)
3/4 c. pourable Splenda or Apriva sugar substitute (original recipe used sugar)
1/2 c. vegetable oil
2 tsp. vanilla extract
1 1/3 c. shredded yellow summer squash (original recipe just said yellow squash)
1/2 cup chopped almonds (no nuts in original recipe)
Combine first 5 ingredients; set aside.
Combine egg substitute, sugar substitute, oil and vanilla in big mixing bowl. Beat well--using a hand whisk is works fine.
Stir in squash.
Add dry ingredients and nuts, stirring just until moistened.
Pour batter into loaf dish. Bake at 325F for 35-45 minutes (mine took about 40) or until toothpick inserted in center comes out clean.
Cool in loaf dish 10 minutes; remove to wire rack and cool completely.
Nutrition facts per 1/12 recipe (59g or 2.1 oz. slice) from ingredients I used:
Total fat 9.9g
Sat fat 1.2g
Poly fat 4.2g
Mono fat 4.4g
Total Carbs 11.9g
Dietary Fiber 1.4g
Net carbs 10.5g
Alcohol .17g (from vanilla extract)
Age 67, 5 feet tall
Highest weight ever in the fall of 2010 246 lbs.
FitDay starting weight 1/17/2011 240 lbs.
Weight 3/26/2014 223.4
Current weight 4/4/2014 221.2