Banana Bran Zucchini Bread

If you are looking for a healthy recipe that is delicious, then this banana bran zucchini bread recipe might be perfect. The ingredients are simple and easy to find at your local market. This dish can be eaten as breakfast, snack or dessert because it is so versatile! Give it a try today!

prep: 30 mins cook: 50 mins additional: 2 hrs total: 2 hrs 80 mins Servings: 20 Yield: 1 -9×13 inch loaf


1 cup unprocessed bran

2 egg whites

¼ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon ground nutmeg

1 very ripe banana, mashed

¼ cup canned pumpkin

2 cups grated unpeeled zucchini

¼ teaspoon ground allspice

1 cup maple syrup

1 teaspoon baking soda

? cup raw sugar, such as turbinado or demerara

1 egg

1 tablespoon ground cinnamon

2 cups whole wheat pastry flour

1 tablespoon vanilla extract

¼ teaspoon baking powder

1 teaspoon salt


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.

Nutrition Facts:

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

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