Ingredients
20
20 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 20 servings
- Calories: 110
- Carbohydrate: 25g
- Fat: 1g
- Fiber: 3g
- Protein: 3g
- Sugar: 14g
Related Recipes
Banana Zucchini Bread
Zucchini-Carrot-Banana Whole Wheat Bread
Banana Zucchini Bread Muffins
Caribbean Zucchini Bread
Vegan Zucchini Banana Bread Muffins
Zucchini Banana Multi-Grain Bread
Chocolate-Cinnamon Zucchini Bread
Zucchini-Raspberry Bread
Zucchini Bread V
Zucchini Pineapple Loaf
Sour Cream Zucchini Bread
