Many Splendored Quick Bread

Purim Sameach everyone!! (But more on that in a later post!) This quick bread from Rose's Heavenly Cakes has been in the far reaches of my mind since I got it but when I saw real green zucchini here in Israel, it was the first thing I thought of. I know you're thinking, they dont have zucchini there? Well, there are two different types, light green squash that are suitable for cooking, and regular green zucchini. They have a specific season, I believe, so I was thrilled to find them in a health food store right near the shuk while I was waiting for my bus home. I bought four, and having already had carrots and bananas at home, was very excited to put it together. There's not much to say except that this is very simple to put together once you've got all your mise en place. The toughest part was grating the carrots and zucchini. The result is a very moist cake. The girls kept asking me if this cake was healthy and while I couldnt lie and say there was no oil, the banana, carrot, zucchini, and oatmeal certainly make this a more virtuous option. I was on sign in when this one was eaten, but girls popped in to give me the thumbs up and it was all gone by the time I popped my head out. I omitted the nuts from the original recipe, but otherwise, everything remains the same.

Many Splendored Quick Bread
slightly adapted from Rose's Heavenly Cakes

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 large very ripe banana, mashed
1/2 cup oil
1/3 cup dark brown sugar
1/3 cup sugar
2 eggs
1/3 cup water
1 1/2 tsp vanilla
2/3 cup shredded zucchini
1/3 cup shredded carrot

Preheat your oven to 350. Grease an 8x4 inch loaf pan.

 Place all of the dry ingredients in a bowl. Whisk and set aside.

 Place the oil, sugars, bananas, and eggs in a large bowl.

 Using a hand mixer, or stand mixer, beat on medium.

 Reduce to low, and gradually add the water. Beat for three minutes until slightly lightened in color. Add the vanilla and blend.

 Add the carrots and zucchini,

 and blend. The batter will be foamy.

 Add the dry ingredients,

 and beat until the flour is moistened. Raise the speed to medium and beat until fully incorporated. Scrape down as needed.

 Pour the batter into the prepared pan,

 and bake for about an hour or until a thermometer inserted registers 190 or a toothpick inserted comes out clean.

Let cool in its pan for ten minutes before unmolding. Cool completely before slicing.