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Fig and Zucchini Bread

Pane con Fici e Zucca
Makes two loaves


3 large eggs

1 1/2 cups sugar

3/4 cup olive oil, sunflower or sunflower oil

1 tablespoon vanilla or Fior di Sicilia extract*

2 cups well-dried shredded zucchini

2 cups unbleached all-purpose flour

2 teaspoons cinnamon

1/4 teaspoon ground cloves

2 teaspoons baking soda

Pinch salt

1/2 teaspoon baking powder

1 cup chopped walnuts

1 cup diced fresh or dried figs

Grated zest of one large lemon


Preheat the oven to 350°F.

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 mixer until light and fluffy looking.  Beat in the sugar a little at a time.  Beat in the oil and extract.  Stir in the zucchini. 

Sift the flour, cinnamon, cloves, baking soda, salt and baking powder together.

Combine the egg and flour mixture until well blended.  Gently stir in the nuts, lemon zest and figs.  Divide mixture and fill the loaf pans 3/4 full.  Bake 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 before removing from the pans.  Perfect with tea or when you have too much zucchini!

Glaze if desired with Confectioner’s sugar mixed with Half ‘n’ Half.

*Find Fior di Sicilia at:

This recipe is featured on show 2912 – Not just Zucchini.


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