Tuesday, April 7, 2009

Zucchini-Carrot Loaf

Wet ingredients:
2/3 C splenda
1 stick butter, softened
2 C shredded zucchini and carrot
2 eggs
1 t vanilla

Dry ingredients:
1 C almond flour
1/2 C vanilla protein powder (can substitute more almond flour)
1 t baking powder
1/2 t salt
1 t cinnamon
1 t ground ginger
1 t cloves
1/2 C chopped walnuts (optional)

Preheat oven to 350. Combine wet ingredients by creaming butter with a hand mixer, beat in the splenda. Beat the eggs until thickened and lemon-yellow, mix gently into the creamed butter and sugar. Mix in the carrots and zucchini and spices and vanilla

Mix together the dry ingredients very well, then add to the wet ingredients

Bake in two 8" cake pans at 350 degrees for 30-35 minutes, or until tester comes out with damp crumbs on it. Or bake it in a bread pan for longer.

Total Loaf:
1661 calories
147g fat
21g carb
60g protein