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Banana Bran Zucchini Bread

Whole-grain zucchini bread, packed with fruit and fiber, is a low-fat treat.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 3 minutes
Servings: 20 servings
Course: Breakfast
Cuisine: U.S.
Calories: 110
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 0.25 cup canned pumpkin
  • 1 very ripe banana, mashed
  • 1 egg
  • 2 egg whites
  • 1 cup maple syrup
  • 0.33333334326744 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
  • 0.25 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground allspice

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 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.

Nutrition

Calories: 110kcalCarbohydrates: 25gProtein: 3gFat: 1gCholesterol: 9mgSodium: 206mgFiber: 3gSugar: 14g

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