Our Favourite Zucchini Bread

I have a confession to make… I really don’t like zucchini. I’ve always found them to be pretty bland and watery.  But that’s exactly what makes zucchini the perfect addition to baked goods. This is a veggie that will melt right into anything you bake, adding some much-needed moisture to breads and brownies, without adding any weird, vegetable-y flavour to your sweets. Zucchini is also packed with vitamins and plenty of fiber. I like to use both green and yellow zucchini in this recipe because it adds a pretty pop of colour.


  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup sugar
  • 3 tsp vanilla extract
  • 1 medium yellow zucchini, grated (about 1 cup)
  • 1 medium green zucchini, grated (about 1 cup)
  • 1/2 cup chopped pistachios


  1. Preheat oven to 325F and grease two 8×4 loaf pans with non-stick spray.
  2. In a bowl, stir together flour, salt, baking powder, baking soda and cinnamon.
  3. In a separate bowl, beat together the eggs, oil and sugars.
  4. Add dry ingredients to egg mixture and mix until just combined.
  5. Stir in the grated zucchini and pistachios.
  6. Bake for 1 hour, or until a toothpick inserted in centre of loaf comes out clean. Cool for about 20 minutes before removing from pan. This zucchini bread freezes extremely well and will keep for several months in the freezer.

*Yield: Two 8×4 loaves


Zucchini from my father’s garden.


Coconut Banana Bread

We eat a lot of banana bread in our house, so I’m always looking for ways to change up Our Favourite Banana Bread recipe.  Coconut pairs very well with banana and it kinda gives your traditional recipe a little tropical twist. The addition of coconut milk makes this loaf bread extra moist and flavourful. Oh, and as an added bonus, your house will smell incredible while this bread is baking!


  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup light coconut milk
  • 1 tsp vanilla extract
  • 2 very ripe bananas, mashed
  • 3/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup spelt or whole wheat flour
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground ginger


  • 1 cup powdered sugar
  • 2-3 tbsp light coconut milk


  1. Preheat oven to 325F and grease a 9×5 loaf pan with nonstick spray.
  2. In a large bowl, whisk together the eggs, coconut oil, coconut milk and vanilla.
  3. Add the mashed bananas and stir until combined. Set aside.
  4. In another bowl, mix together the sugar, flours, shredded coconut, baking soda, salt and ginger.
  5. Add the dry ingredients to the wet ingredients and stir until fully combined.
  6. Pour batter into prepared pan and bake for 60-70 minutes, or until a toothpick inserted in centre of cake comes out clean.
  7. Cool bread completely before glazing.
  8. Make the glaze: in a small bowl whisk together the powdered sugar and coconut milk.  If the glaze is too thick, add a bit more coconut milk.  If it’s too thin, add a little more sugar. Drizzle glaze over cake.



Zucchini Carrot Coconut Bread

This is a hearty and delicious bread flavoured with cinnamon and ginger.  My kids love to have this for breakfast…try a slice with a little peanut butter spread on top.  I use pure maple syrup to sweeten this bread, with just a small amount of brown sugar to round things out. The maple syrup adds a subtle sweetness to this loaf and makes it very moist.  I also like to use spelt flour in this recipe because I’ve found it adds a lighter texture to cakes, as compared to whole wheat flour.  It also has a bit of a nuttier flavour, which works well in this recipe.  The other great thing about this bread is that it freezes extremely well.  Just wrap the cooled loaves in plastic wrap and place in a resealable freezer bag.  You can keep them in the freezer for up to 3 months.


  • 1 1/2 cups spelt or whole-wheat flour
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 3 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup pure maple syrup
  • 1/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1 1/2 cups grated zucchini
  • 1 1/2 cups shredded carrot
  • 1/2 cup shredded, unsweetened coconut


  1. Preheat oven to 325F and grease two 8 x 4 loaf pans with non stick spray.
  2. In a large bowl, stir together the flours, baking soda, baking powder, salt, cinnamon and ginger.
  3. In a separate bowl, whisk together the oil, maple syrup, brown sugar and vanilla.
  4. Add the liquid mixture to the dry ingredients and stir until combined.
  5. Fold in the zucchini, carrots and coconut.  Stir until fully incorporated.
  6. Pour batter into the prepared pans and bake for 45-50 minutes, until a toothpick inserted in the centre of a loaf comes out clean.
  7. Cool cakes completely before removing from pans.

*Yield:  Two 8×4 loaves

Our Favourite Banana Bread

Banana bread is a staple in our house, mainly because I always buy too many bananas and we never manage to finish the entire bunch before they get too ripe to eat.  I’ve tried many banana bread recipes over the years and this is a mash up (see what I did there) of the best of all those recipes.  My kids love this banana bread, even my oldest (who says he hates bananas.)


  • 1/2 cup vegetable oil
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup plain Greek yoghurt or sour cream
  • 2 ripe bananas, mashed
  • [Optional] Add ins: 1/2 cup chocolate chips or walnuts
  • [Optional] Cinnamon sugar for sprinkling: 1 tbsp coarse sugar + 1/4 tsp cinnamon


  1. Preheat oven to 350F.  Grease a 9×5 inch loaf pan.
  2. In a mixing bowl, stir together the oil and sugar.
  3. Add the eggs and vanilla, mixing well.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.  Stir into the wet ingredients and mix until just combined.
  5. Gently fold in the yoghurt (or sour cream), bananas and add-ins (if using.)
  6. Spread batter into the loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the centre of the cake comes out clean.  I like to sprinkle my banana bread with a little cinnamon sugar before baking.
  7. Let loaf cool completely before removing from pan.

*Yield: Approximately 10 servings