Zucchini Fig Bread
Makes 2 loaves (in 8-inch loaf pans)
Shredded zucchini lends moistness to this delicious tea bread and is a tasty companion to dried figs.
Butter, for greasing pans
2 cups unbleached, all-purpose flour, plus more for dusting pans
3 large eggs
1½ cups sugar
¾ cup olive oil or sunflower oil
1 tablespoon vanilla or fior di Sicilia extract
2 cups well-dried shredded zucchini
2 teaspoons cinnamon
¼ teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 cup chopped walnuts
Grated zest of 1 large lemon
1 cup diced dried figs
Confectioners’ icing or powdered sugar, as desired
- Preheat the oven to 350ºF. Grease two 8-inch loaf pans with butter and dust the pans with flour, shaking out any excess. Set aside.
- In a large bowl, beat the eggs with a hand mixer until light and fluffy. Beat in the sugar a little at a time. Beat in oil and extract. Stir in the zucchini.
- Sift together the 2 cups of flour, cinnamon, cloves, baking soda, salt and baking powder. Combine the egg and flour mixture until well blended. Stir in the nuts, lemon zest and figs. Divide the mixture and fill the loaf pans.
- Bake for 45 minutes to 1 hour, or until a cake tester comes out clean and the tops are firm to the touch. Cool to room temperature, then remove from the pans. Drizzle with confectioners’ icing or dust with powdered sugar.