Banana Bran Zucchini Bread - cooking recipe

Ingredients

1/4 cup canned pumpkin
1 very ripe banana, mashed
1 egg
2 egg whites
1 cup maple syrup
1/3 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
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

Preparation

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