Quick Update - this was a reminder of why content should always be checked by two pairs of eyes. I went to make this the other day and realised that I had made a few chefs shortcuts, i.e. been a little lazy, so I have edited it.
There is a baker in my local French town who makes a “pain aux poires et chocolate”, that’s a croissant filled with chocolate and pears. It’s divine. This is a play on that idea, but using an open-faced tart, which allows your eyes to get excited before you taste it.
At the end of our summer squash season we ended up, as you often do, with a couple of giant zucchini\courgettes. They are best eaten when smaller, but were perfect for these loaves.
To readers outside the U.S. think cake rather than bread, this is not savoury. The nearest things I can compare it to are a carrot cake and the Jamaican Ginger cakes that were popular when I was growing up in the UK.