Pour an easy brown butter glaze over this zucchini bread packed with figs and pecans.
Recipe courtesy of Food Network Kitchen
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Total:
2 hr 45 min
Active:
25 min
Yield:
1 regular loaf or 3 mini loaves
Level:
Easy

Ingredients

Quick Bread:
Brown Butter 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 figs and pecans 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 brown butter glaze: When the bread is cool, cook the butter in a small pan over low heat until brown; keep warm.

Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth. Use immediately.

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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