Zucchini, Walnut and Fig Bread

First things first: I'm not a baker. Second admission: I've never baked a bread that has turned out perfectly (most are inedible). Third: this one also had its flaws, but for someone more experienced in making breads, I'm certain you could figure this one out.

All that being said, I decided to give it another try. From this month's Food & Wine magazine, I was particularly drawn to to the Yogurt-Zucchini Bread with Walnuts recipe. It looked easy, and required minimal ingredients and equipment. All you have to do is mix ingredients together by hand - how hard could that be? Plus it uses Greek yogurt to add moisture without adding fat.

At the last minute, I decided to add some chopped up figs from my parents' fig tree. I can't imagine that this is where things went wrong, but who knows? With baking, you have to be perfectly precise, right?

The result was tasty, for sure. And even moist. But heavy. Oh so heavy. Did I over mix? Did I not measure the ingredients perfectly? Was it the figs? It may take a few more tries (and a few more trips to my parents' fig tree) to know for sure. In any event, I share the recipe with you because I think it has really good potential. And hopefully, you'll have better luck.

Zucchini, Walnut and Fig Bread

adapted from Food & Wine

(printable recipe)

1 cup walnut halves (4 ounces)

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup plus 2 Tbs sugar

2 large eggs

1/2 cup vegetable oil

1/2 cup fat-free plain Greek yogurt

1 cup coarsely grated zucchini

1. preheat oven to 325 degrees F. Butter and flour 9 x 4 1/2 inch metal loaf pan. Toast walnut halves until they are fragrant, coarsely chop and freeze for 5 minutes to cool.

2. In a large bowl, whisk flour with baking powder, baking soda and salt. In medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini, chopped figs and toasted walnuts and stir until batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted into the center comes out clean. Let the loaf cool on a rack for 30 minutes before serving.

Enjoy!