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  • Prep
    15 min
  • Total
    1 h 15 min
  • Servings
    12 slices

Zucchini Banana Bread


For the bread

  • 250 mL (1 cup) all-purpose flour
  • 125 mL (1/2 cup) whole-wheat flour
  • 180 mL (3/4 cup) granulated sugar 
  • 5 mL (1 tsp) baking powder
  • 2 mL (1/2 tsp) baking soda
  • 2 mL (1/2 tsp) allspice
  • 1 mL (1/4 tsp) sea salt
  • 2 ripe, medium-sized bananas, peeled and mashed (about 250 mL / 1 cup banana puree)
  • 125 mL (1/2 cup) Saputo Ricotta di Campagna cheese
  • 2 eggs
  • 2 tbsp olive or canola oil
  • 5 mL (1 tsp) pure vanilla extract
  • 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


  1. For the bread: Lightly grease a 23 x 13-cm loaf pan. Preheat the oven to 180 °C (350 °F).
  2. 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. 
  3. 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.
  4. 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.