Zucchini bread with fig jam

Welcome, autumn.

Summer was phenomenal and spoiled us so with the freshest of produce (berries, I miss you), but now the days are getting just a little cooler and the food is getting just a little cozier.

Perfect with tea, or with breakfast, this spicy zucchini bread with homemade fig jam will keep you warm while you become absorbed reading an old favorite book – at least that’s what I am doing right now.

You’ll need:

Fig Jam:

Simple syrup, infused with  1 stick Thai cinnamon and  1/2 star anise, + 1 punnet fresh figs, cut in half, skin on. Bring syrup to a simmer, add fruit, reduce heat and simmer on low for about an hour. The result – simply delicious.

Zucchini bread

• 1 large zucchini (or 2 small), grated
• 1 cup raw sugar or light brown sugar
• 1/3 cup canola oil
• 1 tablespoon greek yogurt
• 2 teaspoons vanilla extract
• 2  eggs
• 1 1/2 cups AP flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Spices:

• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/3 teaspoon ground cloves
• 1/3 teaspoon allspice
• 1/2 teaspoon salt

1. Preheat oven to 375F. Whisk together the eggs, sugar, and oil in a medium-sized bowl.

2. Sift together the flour, baking soda, baking powder, salt, and spices in a separate bowl, then slowly incorporate them into the egg mixture. It’s best to switch to a spatula from a whisk here.

3. Fold in the yogurt and the grated zucchini and pour the batter into a loaf pan.

4. Bake for about an hour until the top is golden and cracked and a cake tester (or toothpick) comes out cleanly from the middle of the cake (*depending on your oven, it may take a little bit longer, but start checking at about 50-55minutes). Cut into generous slices and enjoy warm or cold.