Banana Bran Zucchini Bread recipe
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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 caloriescarbohydrate: 24.6 gcholesterol: 9.3 mgfat: 0.6 gfiber: 2.7 gprotein: 2.8 gsaturatedFat: 0.1 gservingSize: -sodium: 205.9 mgsugar: 13.7 gtransFat: : -unsaturatedFat: : -
Directions Banana Bran Zucchini Bread
Directions
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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.