Courgette Loaf?

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(look at the green – spring’s a comin’)

…more commonly known as zucchini bread.  But come on, courgette sounds so much more refined, no?  Though zucchini is really fun to say =D. I don’t consider this a bread, exactly.  But what is a bread?  It’s like the great banana bread/cake debate, y’know? I don’t know, what do you make of it?

Can you believe this is the first time I’ve ever eaten zucchini?  I figured I’d ease my way into tasting the vegetable by starting with something where it wasn’t overpowering.

(my idea of a Sunday afternoon )

& oh, is this loaf ever yum.  It stays so moist, even after days!  I decreased the sugar to 1 cup, and the oil to 1/2 a cup, and it’s still so moist and tasty.  It has a nice little crust that goes all sticky-chewy and yum with age. The insides are so soft yet filling, not too airy-light but not really stick-to-your ribs overfilling.  The courgette gives it a strange but pleasant indescribable taste, which goes well against the sweetness.  Next time I think I will decrease the amount of sugar to 3/4 of a cup, since while the sugar isn’t all-consuming, I felt like it was a bit too much though that could be ’cause I downed four slices. I would like to try making this with a dash of soy sauce to spike up the umami, and some craisins to see how the flavours work together. It would also be interesting to try a carrot/zucchini loaf combination.

Have you ever made zucchini bread?