A Corbeil initiative

Sweet pleasures

Photo de l'auteur Rita Helms


It’s simply delicious! Eat it warm—yum! Once you try it, you won’t be able to stop making it.

Adriana Luu – Studio Kay

Zucchini Loaf

We all know about banana bread, but zucchini loaf is just as delicious and nutritious—for breakfast or a snack.

Interesting facts

I have been baking zucchini loaf for a very long time, but I just watched the latest episode of “Savourer” starring nutritionist Genevière O’Gleman on ICI Télé. I tweaked my recipe and added oats for more fibre. This loaf can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.


6 to 8

Prep time

15 minutes

Cooking time

1 hour


  Ingredients Quantitites
unpeeled zucchinis, grated 2 medium or 1 large
eggs 3
brown sugar, packed 125 ml (½ cup)
vegetable oil 60 ml (¼ cup)
vanilla extract 10 ml (2 teaspoons)
whole wheat flour 375 ml (1 ½ cup)
quick oats 250 ml (1 cup)
baking powder 10 ml (2 teaspoons)
ground cinnamon 5 ml (1 teaspoon)
walnuts, chopped 250 ml (1 cup)
walnuts, chopped 125 ml (½ cup)
chocolate chips 125 ml (½ cup)
powdered sugar (optional)


  1. Position the baking rack in the middle of the oven. Preheat the oven to 350 °F (180 °C). Grease a loaf pan and line with a strip of parchment paper that is the same width, but a bit longer than the pan. Use the overlap as a handy grip when its time to remove the loaf from the pan.
  2. Thoroughly wash the zucchinis and then grate them with the peel on until you have about 2 cups (500 ml).
  3. In a large bowl, mix the eggs and brown sugar together with a fork.
  4. Add the oil, vanilla and zucchini. Mix well.
  5. Stir in the flour, oats, baking powder and cinnamon. Add the walnuts and/or chocolate chips and mix.
  6. Pour the batter into the loaf pan. Bake for 1 hour or until a toothpick inserted comes out clean.
  7. Once cooled, sprinkle lightly with powdered sugar.

Ready to treat yourself?

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