Ingredients
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¼ cup canned pumpkin
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1 very ripe banana, mashed
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1 egg
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2 egg whites
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1 cup maple syrup
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⅓ cup raw sugar, such as turbinado or demerara
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1 tablespoon vanilla extract
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2 cups grated unpeeled zucchini
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2 cups whole wheat pastry flour
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1 cup unprocessed bran
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1 teaspoon salt
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1 teaspoon baking soda
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¼ teaspoon baking powder
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1 tablespoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground ginger
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¼ teaspoon ground allspice
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
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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.
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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.
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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.
