Zucchini Fig Bread

makes one 9×5 loaf

You guys, I don’t know what to do with all this zucchini.  One of my mom’s coworkers grows zucchini and she gave us one that’s about two feet long.  I thought this bread would get rid of at least half of it.  Nope nope nope.  Let’s go with 1/6th of it.  AHH I’M DROWNING IN ZUCCHINI.

^^I only used HALF of that little piece!

On a different not, this bread is hella yummy.  Do NOT skip the figs or the orange zest because that is what makes this bread sososososo yummy.

In my family, baked goods don’t get eaten up very fast, which always stresses me out because I want to make more, duh.  This bread was different though.  I made it on Sunday and it’s almost gone!! I’m so super happy about this.  Success!

Go make this…NOW!

Active time: 30 minutes  Total time: 1 hour 30 minutes

What you’ll need:

1/2 cup sugar

1/4 cup applesauce

2 eggs

1/3 cup coconut oil, melted and cooled

3/4 cup unbleached all purpose flour

1/4 cup sprouted whole wheat flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg (or ground)

1/4 teaspoon allspice

1 1/2 cups shredded zucchini

1/2 cup dried figs, chopped

1/4 cup raisins (optional)

1 teaspoon orange zest

Preheat oven to 350˚F.  Spray and flour a 9×5 inch loaf pan.

In the bowl of a stand mixer (or other large bowl), combine the sugar, applesauce, and eggs.  Beat on medium high, or until the mixture is fluffy.  Add the melted and cooled coconut oil.  Beat for about 30 seconds more.

In a different bowl, combine the flours, baking powder, salt, cinnamon, nutmeg, and allspice.  Mix.  Turn the mixer on low and slowly add the dry ingredients.  Mix until everything is just wet.  Add the zucchini, figs, raisins, and orange zest.  Mix on low until everything is incorporated but DO NOT OVERMIX.

Put the batter in the greased and floured pan and put in the preheated oven for 1 hour or until golden brown and a toothpick comes out clean when inserted into the center.

Let cool and enjoy!  The bread can be stored in an airtight container not in a refrigerator for up to 4 days.  Then it can be put in a refrigerator for another 3-4.

Recipe adapted from Good Housekeeping

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