Banana Bran Zucchini Bread

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.

Step: 1

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 110 calories; protein 2.8g; carbohydrates 24.6g; fat 0.6g; cholesterol 9.3mg; sodium 205.9mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.