Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

2 hrs

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 3.6g; carbohydrates 36.4g; dietary fiber 1.9g; sugars 19.6g; fat 5.5g; saturated fat 0.5g; cholesterol 15.5mg; vitamin a iu 45.9IU; vitamin c 1.8mg; folate 5mcg; calcium 57.5mg; iron 0.9mg; magnesium 8.1mg; potassium 65mg; sodium 233.2mg; thiamin 0.1mg.

2 1/2 other carbohydrate, 1 fat