I really like quickbreads, and there are several reasons for that:
1. They don't contain yeast (a bonus if you have some yeast sensitivity), which is great because you don't have to wait for bread dough to proof .
2. Quickbreads have wonderful, homey flavors and a moist, almost cake-like texture.
3. They're a fantastic way to sneak healthy ingredients into your kids' diet that they might otherwise not want to try.
4. Have I mentioned the cute little mini-loaf pans? No? I know, I know, it's a sickness how obsessed I am with kitchenware.
I baked some zucchini bread for the kids yesterday, which was a big hit with Zoe (not so much for Ayden, but at least he tried it). I used a recipe from Cooking Free by Carol Fenster. I've referred to the book frequently in this blog, and that's because it's just that good. For those who must avoid things like eggs and sugar in addition to gluten and casein, Carol includes some recipes which avoid these products as well.
I took photos of the zucchini bread, but am unable to upload it today. One of the kids (or both) broke the USB cable that connects my printer/card reader to my computer; don't ask, I nearly popped a blood vessel when I saw that the cable was broken. Again. Once I replace it I'll post the photo.