Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
2 hrs
Total Time:
3 hrs 20 mins
Servings:
20
Yield:
1 -9×13 inch loaf
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 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.
Cook's Note
This recipe can also be baked in two 9×5 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)
| 110 | Calories |
| 1g | Fat |
| 25g | Carbs |
| 3g | Protein |
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