This recipe for fig and zucchini bread may replace my family’s favorite quick bread of banana and chocolate chip. This rustic flavored bread is the ultimate comfort food and is as easy and comfortable to make as it is to eat. The figs and zucchini are plentiful and inexpensive in Texas in late August. Here are the easy steps.
Shred about four zucchini’s in your food processor with the fine shred disc. If you have to grate by hand, think of this as a workout for your forearms. You can drain the zucchini’s in cheese cloth if you want less wetness. Add about 6 diced figs (used fresh but you could substitute dried), 2 eggs, 1 tsp. of vanilla, 3/4 cup dark brown sugar, 3/4 cup Greek yogurt and combine in a bowl. Then add 1 and 1/4 cups of flour, a dash of ginger powder, dash of sea salt, 1 tsp each of baking soda and baking powder, and 1/3 cup of of walnuts or other nuts (I used some leftover muesli mix that I had in the freezer). Mix it well so the wet and the dry come together in a lovely milieu (will be wet).
This amount makes one regular loaf but I divided my mixture into three smaller size loaf paper pans because there is just RM and I at home now plus it makes for nice gifts to share at work or with a neighbor. These polka dot pans come ready to fill and bake in your oven (promise, they don’t catch on fire). Bake in a preheated 350 degree oven for 45 minutes (check for 180 degrees in the center with a quick read thermometer) before finishing the baking time. I froze two of the loaves and left the third on the counter for breakfast tomorrow on Ashland. Be careful leaving this out on your counter too long. The dog might steal it and eat it. That’s what RM told me happened to part of the third loaf that was saved for our Sunday breakfast. Wait a minute, we don’t have a dog!