Sunday, October 17, 2010

Many-Splendored Quick Bread

This tea bread from Rose's Heavenly Cakes is a unique variation of the many zucchini breads which became quite popular.  Every Christmas zucchini bread was on my grandmother's plates of holiday cookie trays she gave away.  I was quite spoiled by that simple gesture and never bothered to make it on my own.  I'm very glad Rose created this recipe.

Combining zucchini with carrots, banana and lemon zest gave the bread a completely different flavor than ordinary zucchini bread.  I baked these in three paper pans, leftover from the Vanilla Bean Pound Cakes the HCB'ers made.   It is a lovely recipe and from the positive reaction, I'm quite certain it will be requested many times.


  1. ב''ה

    Looks great. Lemon zest? Did I miss something? Mine are baking now! :)

  2. I was wondering how you ended up with 3!..then i realised you used the mini paper pans. :) Looks great and lovely! The texture looks moist and not not overly wet.

  3. They look so cute in the little paper pans.

    Lemon zest sounds like a good addition. I had to reread the recipe to see if I'd missed it.

  4. Your loaves look great. Funny that we both went "mini". Oooh lemon zest. I'd like to add citrus zest to my bread next time. Btw, I just added more "baking w/Marie" pictures to my blog post.

  5. Your HCB bread looks moist, packed full of flavor, and delicious! I skipped this one; I just needed a little baking break =).