Bee's Zucchini, Blackberry, Fig Bread

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Bee's Zucchini, Blackberry, Fig Bread

    In our backyard we have a small orchard which contains, apple, peach and pear trees.  We also grow figs and scuppernongs, mainly for the deer.  My husband does not particularly enjoy any of the delicious produce, however, if I take the time to create something sweet with them, he will swell with pride as if we are true farmers.  

    Last week I noticed we were down to about 10 figs on the tree so I grabbed them and began improvising, (I come from a long line of improvising cooks).  My Mema once ran out of vanilla extract so she added red hots to her banana pudding.  I could say more about this, however, there's truly no need as I think the visual speaks for itself.

    The recipe below was created by improvising, feel free to bake it as stated or adapt with your favorite ingredients.  We would love to hear your thoughts!

Kathy Brantley, aka-BEE

Zucchini-Blackberry-Fig Bread:

1 1/4 c all purpose unbleached flour
1/2 c granulated sugar
1 tea baking powder
1 tea salt
1/2 baking soda
1 tea cinnamon
1/4 tea nutmeg
1 cup roasted or dried figs
1 1/2 cups toasted pecans (or more:)
1/2 tea orange zest
2 cups shredded zucchini-pat dry
2 tablespoons sour cream
2 eggs
1 heaping tablespoon blackberry preserves
*grease and flour loaf pan
*preheat oven to 400 degrees
Gently sift dry ingredients together.
In a separate bowl add sour cream, beaten eggs, blackberry jam,
zucchini, and figs. and orange zest (optional)
Combine the ingredients of the two bowls and fold in toasted pecans.
Pour into a loaf pan and bake @400 for 50 minutes