Saturday, April 12, 2014

banana, carrot, zucchini bread.

It might be raining for the first time ever. Well, that's just what it feels like when you live in a place of eternal winter. At first the sound of raindrops was confusing to me, unfamiliar. But then it was so so welcome. Spring is finally here!

I bet you didn't know it's mandatory to bake on rainy days. I bet you really didn't know it's mandatory to bake a quick bread on rainy days.

Banana, carrot, zucchini bread is literally everything you've ever wanted. It's like all the good flavors of breads came over for a play date and had so much fun. It's like you couldn't decide which one you wanted to make so you just decided to make all of them. It's like everyone's married and they're on their honeymoon and the weather is perfect and no one gets sunburned and there's a lot of singing.

Maybe you should just make it.

Banana, Carrot, Zucchini Bread
slightly adapted from Rose's Heavenly Cakes (as in there's supposed to be walnuts but I didn't have any)

2 cups plus 2 Tbsp all purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 cup quick cooking oats
1 very ripe banana, mashed
1/2 cup oil
1/3 cup brown sugar
1/3 cup white sugar
2 eggs
1/3 cup water
1 1/2 tsp vanilla extract
1/3 cup shredded carrot
2/3 cup shredded zucchini

Preheat oven to 350 degrees and prepare a 8x5in loaf pan.

In a medium sized bowl whisk together flour, baking powder, baking soda, salt, and oats.

In a large bowl beat together mashed banana, oil, sugars, and eggs. Add water and beat til foamy. Beat in vanilla. Mix in carrot and zucchini.

Slowly add flour mixture to wet ingredients and combine, being careful not to over mix. Bake for one hour or until a toothpick, inserted, comes out clean.