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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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
2 hrs
total:
3 hrs 20 mins
Servings:
20
Yield:
1 -9x13 inch loaf
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.

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  • 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.

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.

Nutrition Facts

110 calories; protein 2.8g; carbohydrates 24.6g; fat 0.6g; cholesterol 9.3mg; sodium 205.9mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/18/2008
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 recipe (cooking time 13 min) and they turned out wonderfully. Modifications were: I put in two whole eggs instead of separating used normal organic whole wheat flour cut out the allspice used only 1/2 cup maple syrup (the real stuff). I froze them and put them in lunches for my little girl and husband - they both love them - and I do too. Read More
(24)

Most helpful critical review

Rating: 3 stars
04/12/2010
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 splenda if I use this little bit). I also used quick oats instead of bran simply because I had them. I didn't process them as someone else did but would next time. I also added 1/4 cup water. All in all they are OK. I cooked for 30 minutes and it was too long. Not bad but they taste healthy. Read More
(6)
31 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
08/18/2008
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 recipe (cooking time 13 min) and they turned out wonderfully. Modifications were: I put in two whole eggs instead of separating used normal organic whole wheat flour cut out the allspice used only 1/2 cup maple syrup (the real stuff). I froze them and put them in lunches for my little girl and husband - they both love them - and I do too. Read More
(24)
Rating: 5 stars
09/21/2008
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 this recipe is perfect by itself: --added an extra banana (it was going to spoil soon) --decreased syrup to 3/4 cup (used sugar free syrup because it's all I had) --decreased sugar to 1/4 cup --didn't have nutmeg allspice or cloves so I just added extra ginger and cinnamon. I poured the batter into a 6-muffin pan and a square baking pan and baked the muffins for 20 minutes and the square pan for 30 minutes. Silicon baking pans are great for this--don't have to grease anything and they come out so easily! ---Update---I made these again the same way except I added the cloves and nutmeg this time and tried decreasing the syrup to 1/2 cup and discovered that I prefer using only ginger and cinnamon and that 3/4 cup syrup is needed to make it sweet enough. Read More
(17)
Rating: 5 stars
08/31/2008
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 very nice combination of spices...even my picky boyfriend thought that it was great:) Thanks for the recipe! Read More
(12)
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Rating: 5 stars
09/28/2009
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. Read More
(10)
Rating: 5 stars
09/14/2008
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. Read More
(7)
Rating: 3 stars
04/12/2010
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 splenda if I use this little bit). I also used quick oats instead of bran simply because I had them. I didn't process them as someone else did but would next time. I also added 1/4 cup water. All in all they are OK. I cooked for 30 minutes and it was too long. Not bad but they taste healthy. Read More
(6)
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Rating: 5 stars
09/17/2009
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 and taking the suggestions of others here I did cut down on both the sugar and maple syrup by quite a bit. Maple syrup is expensive and half the amount called for works just fine if you add in a little more liquid elsewhere. Read More
(6)
Rating: 5 stars
08/31/2009
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 recipe to help me use up a lot of my zucchini and that banana that has been on the counter for a while. Great for breakfast or a healthy snack. These are really good for you! Read More
(6)
Rating: 5 stars
09/09/2010
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 honey instead of 1 cup maple syrup 1/3 brown sugar instead of raw didn't measure the zucchini - just used two I had on hand regular whole wheat flour. Could be slightly sweeter than I made it but was still nice. Read More
(6)
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