Banana Bran Zucchini Bread

Ingredients

• 0.25 cups canned pumpkin
• 1 very ripe banana , mashed
• 1 egg
• 2 eggs whites
• 1 cup maple syrup
• 0.33 cups 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
• 0.25 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground ginger
• 0.25 teaspoons ground allspice

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.

2. 2

   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.

3. 3

   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.

4. 4

   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.