The Bardic Chef: Recipe – Colorful Zucchini Bread

There are very simple ingredients in the land of Barovia. Usually root vegetables, things that the locals place in stews, or boil in water. For fruits, there are occasional orchard fruits, but they’re small, often bitter, probably due to the lack of sun in the valley. But sometimes – sometimes – on a very good day – I can catch a Vistani trade wagon as they first cross through the mists and enter into the land with their trade goods. I’m going to have to set up a watch at the border crossings, it’s dog-eat-dog for these goods, especially the food ones.


  • 2 cups sugar
  • 3 eggs
  • 1 cup butter, melted in a small pot
  • ¼ cup of squeezed citrus (orange preferred, however lemon or grapefruit can also be used, depending on the shipments)
  • 3 ¼ cups flour
  • 1 cup zucchini, finely shredded
  • 1 cup apple, peeled and diced
  • 2 cups carrots, shredded
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg


Grease two loaf pans with butter, and then dust with flour.

Whisk the dry ingredients together in a large bowl, and then add all the liquids, fruits and vegetables, mixing each one well between ingredients. Do not leave any dry clumps.

Pour into the pans, and bake in a 375 degree oven for one hour until well cooked. When finished, the tops will spring back when pressed against.