Banana bran zucchini bread recipe

Ingredients Original recipe (1X) yields 20 servings ¼ cup canned pumpkin 1 very ripe banana, mashed 1 egg 2 egg whites 1 cup maple syrup ⅓ cup raw sugar, such as turbinado or demerara 1 tablespoon vanilla extract 2 cups grated unpeeled zucchini 2 cups whole wheat pastry flour 1 cup unprocessed bran 1 teaspoon salt 1 teaspoon baking soda ¼ teaspoon baking powder 1 tablespoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger ¼ teaspoon ground allspice Directions Preheat oven to […] The post Banana bran zucchini bread recipe appeared first on The Ghana Report.

General Oct 17, 2025 0 5 Add to Reading List

Ingredients

Original recipe (1X) yields 20 servings

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.