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Zucchini Bread

Your rating: None Average: 4.1 (24 votes)

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


READER'S COMMENT:
"It is simple and delicious. "
Zucchini Bread Recipe

Makes: 2 loaves, 12 slices per loaf

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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)

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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.

Carbohydrate Servings: 2

Exchanges: 2 1/2 other carbohydrate, 1 fat


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