New Menu Banana Bran Zucchini Bread :: Best Family Recipes

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Banana Bran Zucchini Bread

"This is extremely moist and gets you fiber from no longer simplest culmination AND vegetables, but bran AND whole wheat too! It is honestly a guilt free comfort meals, and because it's far low fats, it's far even yummier the day after. Feel free to reduce down at the sugar or maple syrup by way of personal choice."

Ingredients :

1/four cup canned pumpkin
1 very ripe banana, mashed
1 egg
2 egg whites
1 cup maple syrup
1/3 cup uncooked sugar, consisting of turbinado or demerara
1 tablespoon vanilla extract
2 cups grated unpeeled zucchini
2 cups complete wheat pastry flour
1 cup unprocessed bran
1 teaspoon salt
1 teaspoon baking soda
1/four teaspoon baking powder
1 tablespoon ground cinnamon
half of teaspoon ground nutmeg
1/four teaspoon floor cloves
1/4 teaspoon floor ginger
1/4 teaspoon floor allspice

Instructions :

Prep : 30M	Cook : 20M	Ready in : 3H20M

Preheat oven to 350 stages F (a hundred seventy five ranges C). Grease one 9x13 inch baking pan.
Stir together the pumpkin, banana, egg, and egg whites in a massive bowl. Beat in maple syrup, sugar, and vanilla; the batter ought to be a bit frothy. Stir in zucchini; set apart.
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 absolutely earlier than slicing into squares.

Notes :

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 undeniable canned pumpkin.

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