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)
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.