Ingredients Jump to Instructions ↓

  1. 1 cup rolled oats

  2. 1/2 cup pecan halves

  3. 2 1/4 cups all-purpose flour

  4. 1 1/2 cups whole-wheat pastry flour

  5. 1 1/2 tablespoons baking powder

  6. 2 teaspoons ground cinnamon

  7. 1/2 teaspoon freshly grated nutmeg

  8. 1/4 teaspoon ground cloves

  9. 1 1/2 teaspoons salt

  10. 2 cups packed light brown sugar

  11. 2 large eggs

  12. 2 large egg whites

  13. 3/4 cup apple butter

  14. 1/3 cup canola oil

  15. 3 cups shredded zucchini, (about 2 small zucchini)

Instructions Jump to Ingredients ↑

  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. 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.


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