Zucchini, Fig and Almond Loaf

11:30 am on 14 March 2011

Cook’s tips

The cup measurement for the zucchini is after the water has been squeezed out. It is important to do this step otherwise the bread will be heavy.

Wrap the loaf in plastic wrap and store in an airtight container for up to 4 days.

Use two teaspoons of cumin seeds if you have difficulty locating whole aniseed. This will give a different flavour to the loaf but will still be delicious. Aniseed is not the same as star anise.

Makes 1 loaf.


  • 3 - 4 medium zucchini to give 2¼ cups grated zucchini
  • 2¼ cups plain flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup caster sugar
  • 1 teaspoon each whole cumin seed and aniseed, toasted
  • finely grated zest 1 large lemon
  • 1 cup thinly sliced dried figs
  • 70 grams slivered almonds, toasted
  • 3 eggs
  • ¾ cup vegetable oil

To serve

  • soft ripe cheese such as Brie


Preheat the oven to 150˚C. Grease and line a 2 litre loaf pan with baking paper.

Grate the zucchini and place in a clean tea towel. Roll up tightly and squeeze out all the excess water.

Put the flour, salt, baking powder and baking soda, sugar, spices, lemon zest, figs, almonds and the zucchini in a large bowl and toss so the figs and zucchini are well coated in flour and not clumped together.

Whisk the eggs and oil together and stir into the zucchini mixture to make a very thick batter. Make sure there are no pockets of flour in the batter.

Spoon into the tin and use a fork to press it into an even layer. Bake for about 70 minutes or until a skewer inserted in the loaf comes out clean. Cool in the tin.

To serve

Slice the loaf thickly and spread with soft cheese.

John Hawkesby’s wine recommendation

Jacob's Creek Moscato Rose

Warres' King William Tawny

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