250 mL (1 cup) shredded zucchini, squeezed dry using paper towels
90 mL (1/3 cup) chopped walnuts or pecans, or chocolate chips (optional)
For the glaze
125 mL (1/2 cup) powdered sugar
15 mL (1 tbsp) milk
5 mL (1 tsp) pure vanilla extract
For the bread: Lightly grease a 23 x 13-cm loaf pan. Preheat the oven to 180 °C (350 °F).
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, allspice, and salt. In a second bowl, whisk together the mashed bananas, Saputo Ricotta di Campagna cheese, eggs, oil, and vanilla extract. Pour the wet ingredients over the dry ingredients and, using a spatula, stir until just combined. Add the shredded zucchini and nuts or chocolate chips, if desired, and fold until just combined.
Scrape the mixture into the prepared pan. Bake the bread for about 70 minutes, or until a toothpick inserted in the centre of the bread comes out clean. (Cover the bread with aluminum foil during baking if it darkens too quickly.) Transfer to a baking rack and cool completely.
For the glaze: Whisk the ingredients together in a bowl. Drizzle over the bread, then let rest for a few minutes for the glaze to set. Slice and serve.