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Banana Bran Zucchini Bread

SUBMITTED BY: smiithh

"This is extremely moist and gets you fiber from not only fruits AND veggies, but bran AND whole wheat too! It is truly a guilt free comfort food, and because it is low fat, it is even yummier the day after. Feel free to cut down on the sugar or maple syrup by personal preference."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	30 Min
COOK TIME	50 Min
READY IN	3 Hrs 20 Min
Original recipe yield 1 -9x13 inch loaf

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

FOOTNOTES

Cook's Note
This recipe can also be baked in two 9x5 inch loaf pans, or in a muffin pan. Reduce baking times if you use smaller pans.
You can substitute unsweetened applesauce for plain canned pumpkin.

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REVIEWS

Reviewed on sep. 21, 2008 by Stephanie

Wow! I'm always looking for nutritious, low fat, low sugar recipes for breakfast and snacks,... MORE

Reviewed on aug. 18, 2008 by AmiGermanCook

Very Moist and great taste with no added fat (i.e.butter/oil) - wow ! I just had to rate this... MORE

Reviewed on sep. 14, 2008 by melanie

Delicious recipe! I used sugar free syrup instead of regular. Otherwise, I followed the recipe... MORE

Reviewed on aug. 31, 2008 by Alison

This bread is absolutely delicious! I followed the recipe exactly, and found the results to be... MORE

Reviewed on jun. 16, 2009 by leuanya

This recipe is amazing. My house smells so good. My kids even ate it and they hate anything... MORE

Reviewed on sep. 2, 2008 by Lonnie

I followed this recipe to the letter -- and did NOT get a "frothy" batter. It was more like a... MORE