banana bran zucchini bread

banana bran zucchini bread
  • 1/4 cup canned pumpkin
  • 1 very ripe banana, mashed
  • 1 egg
  • 2 egg whites
  • 1 cup maple syrup
  • 1/3 cup raw sugar, such as turbinado or demerara
  • 1 tablespoon vanilla extract
  • 2 cups grated unpeeled zucchini
  • 2 cups whole wheat pastry flour
  • 1 cup unprocessed bran
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice



  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  2. Stir together the pumpkin, banana, egg, and egg whites in a large bowl. Beat in maple syrup, sugar, and vanilla; the batter should be a bit frothy. Stir in zucchini; set aside.
  3. Mix flour, bran, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice in a separate bowl. Gradually add the flour mixture to the zucchini mixture, stirring just to moisten all ingredients. Over-mixing the batter will make it tough.
  4. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool completely before cutting into squares.

03/05/2017
banana bran zucchini bread, Zucchini Bread recipe PT10M PT2H 6 435 calories
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