Recipe Image

Zucchini Bread

  • 20 m
  • 2 h
EatingWell Test Kitchen
“Not too sweet, and very fragrant, this is good bread to bake if you're trying to sell your house.”


    • 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)


  • 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.
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