Rating: 4.5 stars
33 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 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.

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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