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

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 350 degrees 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.

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  • 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.

  • 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.

  • Let the loaves cool in the pans for 5 minutes; turn them out onto a wire rack to cool completely.

Nutrition Facts

206 calories; 5.5 g total fat; 0.5 g saturated fat; 16 mg cholesterol; 233 mg sodium. 65 mg potassium; 36.4 g carbohydrates; 1.9 g fiber; 20 g sugar; 3.6 g protein; 46 IU vitamin a iu; 2 mg vitamin c; 5 mcg folate; 58 mg calcium; 1 mg iron; 8 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Very good bread and easy to sneak in veggies. I substituted agave nectar for the brown sugar used white whole wheat flour and substituted almonds for the pecans. Read More
Rating: 5 stars
10/30/2011
Super simple recipe and no mixer needed! I used apple sauce in lieu of the apple butter and also threw in some wheat germ. Moist and good! Read More
Rating: 5 stars
10/30/2011
It is simple and delicious. Read More
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