Zucchini Bread Recipe

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)


Instructions


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.


Serving Suggestions

Per slice- 208 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 37 g carbohydrate; 4 g protein; 2 g fiber; 233 mg sodium; 66 mg potassium.

Originally Submitted 8/24/2009

0 Out of 5 from 0 reviews

You can add this Zucchini Bread recipe to your own private DesktopCookbook.

Popular Categories



	Contact Us \| Help \| About Us Copyright Complaints \| Advertise with Us \| Privacy Policy \| Terms of Use Copyright © 2002 - 2020 DesktopCookbook. All rights reserved. Site Owned by Integrated Sales Resources, LLC.