1 cup rolled oats
1/2 cup pecan halves
2 1/4 cups all-purpose white flour
1 1/2 cup wheat flour
1 1/2 tbsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1/4 tsp. ground cloves
1 1/2 tsp. salt
2 cups light brown sugar
2 large egg whites
2 large eggs
3/4 cup apple butter
1/3 cup canola oil
3 cups grated zucchini (about 2)

Preheat oven to 350°F. Lightly oil two 9x5 inch loaf pan or coat them with non stick spray. Spread oats and pecan on separate parts of a baking sheet and bake for 5-10 min or until lightly toasted and you smell them. Let them cool and chop it up.

In a mixing bowl 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 another bowl, whisk together brown sugar eggs, egg whites, apple butter, and oil: stir in zucchini. Stir the wet mixture into the dry mixture until well combined.

Divide the batter between the prepared loaf pans, smoothing the tops. Sprinkle 1 tablespoon of the extra tasted oats for looks. BAKE FOR 45-55 minutes or until the tops feels firm when lightly pressed and a skewer inserted comes out clean 4. let the loaves rest in the pan for 5 minutes, run a butter knife along the sides if needed and flip onto a wire rack to cool completely.

Makes 2 loaves.

Submitted by: Brandi