Make this moist zucchini bread with figs and almonds absolutely decadent with a rich chocolate glaze.
Recipe courtesy of Food Network Kitchen
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Total:
2 hr 45 min
(includes cooling and setting times)
Active:
25 min
Yield:
1 regular loaf or 3 mini loaves
Level:
Easy

Ingredients

Quick Bread:
Chocolate Glaze:

Directions

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.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Try not to use dark coated baking pans; the quick bread could get too dark. Most quick breads taste better if left to sit overnight.

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