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Old 09-03-2012, 11:56 AM   #36 (permalink)
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Join Date: Jan 2011
Location: Ohio
Posts: 2,713
Default 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:


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:
Calories 148
Total fat 9.9g
Sat fat 1.2g
Poly fat 4.2g
Mono fat 4.4g
Cholesterol zero
Sodium 98.9mg
Potassium 133.5mg
Total Carbs 11.9g
Dietary Fiber 1.4g
Net carbs 10.5g
Protein 3.4g
Alcohol .17g (from vanilla extract)
Age 68, 5 feet tall
Highest weight ever in the fall of 2010 246 lbs.
FitDay starting weight 1/17/2011 240 lbs.
Weight 8/14/2014 lowest in a long time 224.2
Weight 9/23/2014 doctor visit 233
Easter Challenge Goal 220 Weight 1/26/15 236.8
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