This low-carb quick bread is made with soy flour, a low-carb flour. It is tender and moist with cake-like texture. This quick-bread is best kept refrigerated and great for those on low-carb and gluten-free diet.


Zucchini Almond Quick Bread (for Atkins Diet Phase 2) | Dietplan-101


Wet ingredients:

  • 1 medium zucchini
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/2 tsp vanilla extract

Dry ingredients:

  • 1 cup soy flour
  • 1 cup ground almond
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 24 sachets (or 1 cup granulated) sugar substitute (or to taste)
  • 1 1/2 tsps ground cinnamon
  • 1/2 tsp ground nutmeg


  1. Preheat oven to 350°F/180°C.
  2. Grate the zucchini coarsely.
  3. Combine wet ingredients in a medium mixing bowl, whisk until well blended.
  4. Combine dry ingredients in a large mixing bowl, whisk until well mixed.
  5. Add the wet mixture to the dry ingredients, mix until just combined and you have a thick batter.
  6. Pour the batter into a greased and lined 9′ x 5′ loaf pan and smooth the surface.
  7. Bake in the preheated oven for about 45 minutes, until skewer inserted in the center comes out clean.
  8. Cool the bread in the pan for 10 minutes, then remove loaf from pan and cool completely on a wire rack.
  9. When cooled, cut the bread with a serrated knife into 18 servings.

Notes: Each serving: 3.6 g Net Carbs