Banana Bran Zucchini Bread recipe
All Recipes Bread Quick Bread Recipes Zucchini Bread Recipes
Ingredients
-
¼ cup canned pumpkin
1 very ripe banana, mashed
1 egg
2 egg whites
1 cup maple syrup
⅓ 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
¼ teaspoon baking powder
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice
Nutrition Info
-
109.5 calories
carbohydrate: 24.6 g
cholesterol: 9.3 mg
fat: 0.6 g
fiber: 2.7 g
protein: 2.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 205.9 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -
Directions Banana Bran Zucchini Bread
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
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.
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.
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.