….Or Zucchini bread depending on the continent you live. I only remembered as i was wielding a plate of the stuff at my neighbours door demanding she try it (turns out she really liked it). Oh and it's not really a 'bread' as such (but you can smother it in butter and eat it for breakfast), it's much more like cake disguised as bread. It's delicious and moist and tasty and did I mention it's gluten free?
There are hundreds of variations of how to make this and i used this recipe as my base but I just adapted to what was in our pantry and to what I liked the taste of and I suggest you do too.
To make one loaf you will need:
1 cup (about one whole) grated courgette/zucchini
1/4 cup (about one small) grated carrot
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup melted butter, slightly cooled
1 tsp vanilla extract
1 1/2 cups gluten free flour
1 tsp cinnamon
1/2 tsp bicarbonate of soda
1/2 cup chopped walnuts
1/3 cup dark choc chips (plus a few more just incase you nibble some as you work through the recipe)
Grab yourself a loaf tin and lightly grease, set the oven to 190 degrees.
Grate the courgette and carrot using whichever grater size setting you wish then mix in with eggs, sugar, vanilla and butter.
In another bowl stir together the flour, cinnamon, bicarbonate of soda and salt. Mix the dry into the wet and stir until combined and you get a batter like consistency. Stir in the walnuts and most of the chocolate chips.
Pour into the prepared tin and sprinkle some more chocolate chips on top. You can never add too many chocolate chips in my book!
Bake for around 55 minutes or until a skewer comes out clean. Leave in the tin until cooled.
Best served with a cup of tea and good company (well in my opinion anyway.)