Banana Bran Zucchini Bread

Banana Bran Zucchini Bread

21
smiithh 0

"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."
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Ingredients

3 h 20 m servings 109 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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.

Reviews

21
  1. 27 Ratings

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Most helpful positive review

Very Moist and great taste with no added fat (i.e.butter/oil) - wow ! I just had to rate this recipe after trying it so that everyone else would try it too ! I made 48 mini muffins out of this r...

Most helpful critical review

I used 2 bananas instead of the pumpkin as I only had a large can and didn't want to waste the rest. I also used 1/2 cup lite syrup and 1/8 cup sugar and an 1/8 cup splenda (I don't taste the sp...

Very Moist and great taste with no added fat (i.e.butter/oil) - wow ! I just had to rate this recipe after trying it so that everyone else would try it too ! I made 48 mini muffins out of this r...

Wow! I'm always looking for nutritious, low fat, low sugar recipes for breakfast and snacks, and this is one of the best! I made the following changes, only out of necessity, because I think t...

This bread is absolutely delicious! I followed the recipe exactly, and found the results to be terrific. A healthier version of the classic zucchini bread, but fantastic in it's own right. A ver...

This was delicious. I used old fashioned oat meal and processed it to a fine powder instead of the bran and cut the syrup down more than 1/2 and added more pumpkin. I added chopped pecans too.

Delicious recipe! I used sugar free syrup instead of regular. Otherwise, I followed the recipe exactly. The final product is very moist, yummy, and nutritious.

Very nice recipe. Made some substitutions just based on what I had on hand - squash instead of pumpkin, 2 whole eggs instead of 1 whole and 2 whites, 1/4 cup maple sugar (ran out) and 1/4 cup h...

Delicious! I made a few substitutions because I didn't have all the ingredients on hand, but it seems to be a robust recipe that can take a fair amount of fiddling and still turn out well. Oh,...

These were moist and very flavorful. I used All-Bran, wheat germ, and flax meal. I had to add a little bit milk b/c that made it a bit thick. I put some chopped nuts on top. This was a perfect r...

I used 2 bananas instead of the pumpkin as I only had a large can and didn't want to waste the rest. I also used 1/2 cup lite syrup and 1/8 cup sugar and an 1/8 cup splenda (I don't taste the sp...