Until yesterday I didn’t know what a ”courgette” was either! Now I do! It’s a ZUCCHINI. In Great Britain, a zucchini is called a “courgette“. Also there are “golden courgettes“, which we call summer squash.
It seems this squash we call “zucchini” was originally from America, but somehow it found its way to Italy and then became introduced back to the States. So confusing! ‘Zucca’ is the Italian word for squash and ‘zucchino’ means ‘small squash’, which in the plural is ‘zucchini’. “Courgette” is French for squash, which is the name used for this vegetable in many parts of Europe.
Well, my garden has been bursting with ‘courgettes‘ and I’ve made them every way I can think of … from sautes to stir fries to soups and stews, even pickling. (Yes, they are delicious pickled.) I’ve skewered them, roasted them, stuffed them, grated them and breaded them. But, the best ‘courgette‘ recipe is this decadent, rich, chocolatey tea bread. Oh my, you will love it!
CHOCOLATE ZUCCHINI (AKA ‘COURGETTE’) BREAD
The only time consuming part of this recipe is grating the zucchini. It couldn’t be easier.
Oven 350° – Bake time: 1 hour (more or less)
2 squares unsweetened chocolate (melted)
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini (courgette)
1 tsp vanilla
2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
¾ cup semi-sweet chocolate bits (optional)
½ cup chopped walnuts (optional)
Preheat oven to 350°. Lightly grease and flour two loaf pans (or 24 muffin cups – or 1 bundt pan).
In a large bowl beat together the wet ingredients and then fold in grated zucchini. When combined thoroughly, stir in dry ingredients. Mix well. Add chocolate bits and/or walnuts if desired (first coat with a little flour to keep from sinking into batter).
For bread, bake for at least one hour or until toothpick inserted in center comes out clean. Less time for muffins. A bit more for bundt.
Let cool completely before removing from pans. Then put on the kettle and enjoy a hearty cuppa with a large slice!
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