Zucchini Bread/ Muffin

By Marieanne

Michelle Montana/Atkins
Carbs 2.5g, Fiber 6 gr, protein 9.3 gr, fat 12.8, cal 175

Ingredients

• 2 large eggs
• 2 Tbsp canola oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini
• 1 cup golden flaxseed meal
• 1/3 cup sugar substitute (raw brown)
• 3/4 tsp baking powder
• 1/4 tsp salt
• 11/2 tsp cinnamon
• 1/8 tsp allspice
• 1/8 tsp nutmeg

Preparation

Step 1

Preheat oven to 350 degrees
Grease 6 wells of a standard non stick muffin tin
Combine the eggs, oil, and vanilla, in a small bowl. With a whisk, beat until frothy, about 1 min. Add the shredded zucchini
Add the lax meal, protein powder, sugar, baking powder, salt and spices. Mix with a spoon to combine
Bake for 25 min until slightly puffed, golden,and cooked through