-
-
My review
Banana Bran Zucchini Bread
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."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 20 m servings 109 calsOriginal recipe yields 20 servings (1 -9x13 inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 109 calories; 0.6 g fat; 24.6 g carbohydrates; 2.8 g protein; 9 mg cholesterol; 206 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 2430 Ratings
-
-
-
-
-
Most helpful positive review
8/18/2008
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 r...
Most helpful critical review
4/11/2010
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 sp...
Most helpful
Most positive
Least positive
Newest
8/18/2008
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 r...
8/18/2008
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 t...
8/31/2008
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 ver...
9/28/2009
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.
9/14/2008
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.
9/8/2010
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 h...
4/11/2010
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 sp...
9/17/2009
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,...