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Zucchini Bread
Zucchini Bread
3 Reviews
From the EatingWell Kitchen
Not too sweet, and very fragrant, this is good bread to bake if you're trying to sell your house.
- By: EatingWell Test Kitchen
Ingredients 24 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup rolled oats
- ½ cup pecan halves
- 2¼ cups all-purpose flour
- 1½ cups whole-wheat pastry flour
- 1½ tablespoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 1½ teaspoons salt
- 2 cups packed light brown sugar
- 2 large eggs
- 2 large egg whites
- ¾ cup apple butter
- ⅓ cup canola oil
- 3 cups shredded zucchini, (about 2 small zucchini)
Preparation
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Active
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Ready In
- 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.
- 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.
- Per serving: 206 calories; 6 g fat(1 g sat); 2 g fiber; 36 g carbohydrates; 4 g protein; 5 mcg folate; 16 mg cholesterol; 20 g sugars; 46 IU vitamin A; 2 mg vitamin C; 58 mg calcium; 1 mg iron; 233 mg sodium; 65 mg potassium
- Carbohydrate Servings: 2½
- Exchanges: 2½ other carbohydrate, 1 fat
Reviews 3
August 15, 2010
By: EatingWell User
It is simple and delicious.
May 15, 2010
By: EatingWell User
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!
April 25, 2010
By: Slamberto
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.
