Make this moist zucchini bread with figs and almonds absolutely decadent with a rich chocolate glaze.
| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 25 min |
| Yield: | 1 regular loaf or 3 mini loaves |
| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 25 min |
| Yield: | 1 regular loaf or 3 mini loaves |
Ingredients
- 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 cup chopped dried figs
- 3/4 cup chopped toasted almonds
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon grated lemon or orange zest, optional
- 1 cup shredded zucchini, excess moisture squeezed out
- 1 cup confectioners’ sugar
- 2 tablespoons unsweetened cocoa
- 2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- Pinch of fine salt
Instructions
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried figs and almonds and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the chocolate glaze: Whisk together the confectioners’ sugar, cocoa, milk, vanilla extract and salt in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 1286 |
| Total Fat | 60 g |
| Saturated Fat | 26 g |
| Carbohydrates | 177 g |
| Dietary Fiber | 12 g |
| Sugar | 117 g |
| Protein | 22 g |
| Cholesterol | 223 mg |
| Sodium | 948 mg |
| Serving Size | 1 of 3 servings |
| Calories | 1286 |
| Total Fat | 60 g |
| Saturated Fat | 26 g |
| Carbohydrates | 177 g |
| Dietary Fiber | 12 g |
| Sugar | 117 g |
| Protein | 22 g |
| Cholesterol | 223 mg |
| Sodium | 948 mg |
Reviews
The best zucchini bread ever. I’ve made it at least 3 times within two weeks trying to use up the zucchini. I followed the recipe exactly the way it’s printed but did not use the glaze. Doesn’t need it.