Name: Zucchini Bread
Total time: 2 h
Ingredients: 1 cup rolled oats; ½ cup pecan halves; 2 ¼ cups all-purpose flour; 1 ½ cups whole-wheat pastry flour; 1 ½ tablespoons baking powder; 2 teaspoons ground cinnamon; ½ teaspoon freshly grated nutmeg; ¼ teaspoon ground cloves; 1 ½ 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)

Directions

Step 1

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.

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Step 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.
Step 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.
Step 4

Let the loaves cool in the pans for 5 minutes; turn them out onto a wire rack to cool completely.

Nutrition Facts

Per Serving:

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.

Exchanges:

2 1/2 other carbohydrate, 1 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts