- 4
Ingredients
- 2 sticks (1/2 pound) unsalted butter
- 3/4 cup plus 2 tablespoons light brown sugar
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/2 medium lemon, zested
- 3 eggs
- 1 3/4 cups all-purpose flour
- 1/2 tablespoon baking soda
- 1 cup grated zucchini (about 1 zucchini)
- 8 fresh figs, sliced in half lengthwise
- Extra-virgin olive oil
- 1/3 pound sliced ash-covered goat cheese (such as Ste. Maure)
Preparation
Step 1
1. Preheat the oven to 350°. In the bowl of a standing mixer, combine the butter with the brown sugar, granulated sugar and lemon zest until the butter is lightened in color, about 3 minutes. Whisk in the eggs, one at a time, mixing well between each addition. In a medium bowl, whisk together the flour and baking soda. Fold the flour mixture and the grated zucchini into the butter mixture, mixing until just combined. Pour the batter into a buttered and floured 9-inch loaf pan and place in the oven. Bake until the top is browned and the bread is cooked through, about 1 hour and 15 minutes.
2. Remove the loaf from the oven and set aside to cool for 5 minutes. Remove the bread from the pan and cool completely before slicing into ½-inch slices.
3. On a hot grill pan or outdoor grill, brush the figs with a bit of olive oil, sprinkle with salt and grill until the figs are warmed and start to caramelize, about 20 seconds. Lay the zucchini-bread slices on the grill and grill until warm and grill marks form, about 1 minute. Arrange the grilled figs and zucchini-bread slices on a plate alongside the goat cheese and serve immediately.