Zucchini Bread

http://www.eatingwell.com/recipes/zucchini_bread.html

Not too sweet, and very fragrant, this is good bread to bake if you're trying to sell your house.

2 loaves, 12 slices per loaf | Active Time: 20 minutes | Total Time: 2 hours (includes cooling time)

Ingredients

• 1 cup rolled oats
• 1/2 cup pecan halves
• 2 1/4 cups all-purpose flour
• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 tablespoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons salt
• 2 cups packed light brown sugar
• 2 large eggs
• 2 large egg whites
• 3/4 cup apple butter
• 1/3 cup canola oil
• 3 cups shredded zucchini, (about 2 small zucchini)

Preparation

1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans cooking spray. Spread oats and pecans on separate parts of a baking sheet and bake until lightly toasted, 5 to 10 minutes; let cool. Chop the pecans.
2. Stir together all but 2 tablespoons of the toasted oats, the pecans, white and whole-wheat flours, baking powder, cinnamon, nutmeg, cloves and salt in a mixing bowl. Whisk together brown sugar, eggs, egg whites, apple butter and oil in another bowl; stir in zucchini. Stir the wet ingredients into the dry ingredients just until well combined.
3. Divide the batter between the prepared loaf pans, smoothing the tops. Sprinkle 1 tablespoon of the reserved oats on top of each loaf. Bake until the tops feel firm when lightly pressed and a skewer inserted in the center comes out clean, 45 to 55 minutes.
4. Let the loaves cool in the pans for 5 minutes; turn them out onto a wire rack to cool completely.

Nutrition

Per serving : 208 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 18 mg Cholesterol; 37 g Carbohydrates; 4 g Protein; 2 g Fiber; 233 mg Sodium; 66 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 1 fat