Matcha Zucchini Bread

Matcha Zucchini Bread

Happy first day of spring! I am guessing you are equally as ready as me for winter to be over. I am ready for spring ingredients and spring clothing. And to celebrating spring in the best way possible I have new delicious recipe for you that just feels like spring to me. It’s matcha zucchini cake!

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And if you do not already follow me on Instagram, go check out my page @figsandflour for a fun giveaway that I am hosting with some friends from Pineapple DC. I contributed the matcha powder that I used in this cake and my matcha lattes! (As a small disclaimer, I am only endorsing the product that I contributed-matcha powder).

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I based this matcha zucchini bread off a recipe from the one and only Jessica Merchant from @howsweeteats!

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Matcha Zucchini Bread

Zucchini Matcha Bread

A springtime twist on traditional zucchini bread

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10


  • 1 1/2 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsps matcha powder
  • 1 tsps cinnamon
  • 1 egg, lightly beaten
  • 2 egg whites, lightly beaten
  • 1/2 cup olive oil
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 cup grated zucchini


  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp matcha


  • 1/2 cup brown sugar
  • 1/3 cup AP flour
  • 1 tsp cinnamon
  • 2 tbsp unsalted butter


  1. Preheat the oven to 325 degrees Fahrenheit.

  2. Spray a 9x5-inch loaf pan with Cooking spray.

  3. In a small bowl, whisk together the dry ingredients; flour, salt, baking soda, baking powder, matcha and cinnamon.

  4. In a large bowl, whisk together the wet ingredients; egg, egg whites, olive oil, sugar and vanilla extract.

  5. Slowly add the dry ingredients to the wet and mix until the batter is smooth. 

  6. Stir in the grated zucchini.

  7. Spread half of the batter in the bottom of the loaf pan.

  8. Sprinkle the top with the filling mixture, then add the remaining batter on top.

  9. Top the cake with the streusel mixture (combine all ingredients in a bowl first).

  10. Bake for 60 to 70 minutes, or until a toothpick inserted into the the center of the cake comes out clean.

  11. Let cool for 10 minutes before slicing.


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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Super Greens Pizza

Broccoli is going out with a bang this week! If you are cooking your recipes in sync with me, you are likely up to your ears in broccoli and today is no exception. Today I am sharing a pizza with a crust made from… you guessed it, Broccoli! Yes, I know this is slightly unorthodox, but hear me out. Remember when rice cauliflower was all the rage, well now you can also buy riced broccoli! So great, I know! Well that got me thinking, if you can make cauliflower crust pizza, why not make broccoli crust pizza. And so… I did.



So to stick with a green pizza theme, I decided to only top this pizza with green things! This is where an arugula pesto, baby broccoli, zucchini ribbons, and more arugula comes into play. And because I am not completely insane, there is plenty of cheese too! now, that would just be downright crazy!

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Super Greens Pizza

  • Servings: 2
  • Print

greens on greens on greens


– 2 cups of riced Broccoli – 1 clove of garlic, minced – 1/2 cup mozzarella cheese, shredded – 1 egg, beaten – 1 cup of arugula – 1/4 cup sunflower seeds – 1/4 cup Parmesan Cheese – 2 TBSP olive oil – 2 oz of fresh mozzarella balls – 1/2 cup of baby broccoli – 1/2 cup zucchini, spiralized – 1 cup arugula


  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Rice broccoli (or better yet buy riced broccoli)
  4. Put the broccoli in the microwave for 8 minutes
  5. Add the garlic,1/2 a cup of shredded mozzarella cheese and egg into a bowl. Mix well.
  6. Pour the broccoli mixture onto the parchment paper. Use the back of a wooden spoon to evenly spread our the mixture into a circle.
  7. Bake the broccoli crust in the oven for 25 minutes.
  8. Meanwhile, make the pesto. Add the arugula, sunflower seeds, Parmesan, and olive oil to a food processor. Pulse until well combined.
  9. Next, in a small sauce pan add a tsp of olive oil, broccoli, and spiralized zucchini. Cook on medium heat for 5 minutes.
  10. When the crust is done, spread the pesto on broccoli crust. Top the mozzarella balls on the crust and then add the broccoli and zucchini.
  11. Add the pizza back into the oven for 5 minutes.
  12. Take out the pizza and top with fresh arugula.
  13. Enjoy warm!


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Broccoli Zucchini Chickpea Farro Risotto

Have you ever had the Spelt Risotto from Trader Joes? It is definitely one of my go to frozen foods at Trader Joes. One package is about 2 servings and has less than 3g of Saturated Fat. You have to be careful in the frozen food section at Trader Joes, I’m looking at you Barbecue Chicken Pizza. I would like to meet someone who can only eat 1/3 of that tiny pizza rather than the 15 g of saturated fat that makes up the entire thing.


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Even though the frozen version is convenient, it’s honestly just as easy to make it yourself. This is another recipe you can make once and it keeps all week. So all it takes is an extra 15-20 minutes on Sunday to have the same (and in many ways healthier, especially sodium wise) recipe.


Broccoli Zucchini Chickpea Farro Risotto

  • Servings: 2
  • Print

copycat of Trader Joes Spelt Risotto


– 1 cup of farro – 2 cups of water – 2 tsp of olive oil – 1 cup of broccoli florets (small) – 1 cup of zucchini (chopped) – 1/2 cup carrots – 1 cup of chickpeas – 3 oz cheese, shredded (I used a cheddar/Gruyere mixture)


  1. Add the farro to a pot with 2 cups of water. Cook on medium until all the water evaporates and the farro is tender about 8-10 minutes.
  2. In a large skillet on medium heat, add the olive oil and broccoli to the pan. Cook for about 3 minutes before adding in the zucchini and carrots, then cook for another 5 minutes.
  3. Drain and rinse the chickpeas.
  4. Using a cheese grater, grate 3 oz of cheese.
  5. In the pot of farro, add the vegetables, chickpeas and cheese. Cook for 203 minutes on medium heat until all the ingredients are incorporated.
  6. Enjoy warm!

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This is another great recipe to make ahead and eat during the week. I liked to add a pinch of fresh cheese after I heat it up in the microwave.


Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


Zucchini Feta Chickpea Burger

When it comes to veggies burger’s don’t judge a book by its cover. No matter how hard I try, I always have a lot of trouble keeping my patties from crumbling apart. That being said, regardless how it looks, I promise these ones taste awesome!

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Zucchini, feta, and chickpeas are just the perfect combination. These veggie burgers have a real Mediterranean flair with a creamy tahini sauce adding a real depth of flavor. These burgers are a match made in veggie Mediterranean heaven!

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And in case you are wondering, you can never have too much zucchini! Serve your burgers with yesterday’s zucchini fries!

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Zucchini Feta Chickpea Burger

  • Servings: 4 Burgers
  • Print



  • 1 1/4 chickpeas
  • 3/4 cup of zucchini, chopped
  • 1 egg
  • 2 oz of feta
  • 1/2 cup seasoned breadcrumbs
  • 2 TBSP whole wheat flour
  • 1 clove garlic, minced
  • 1 shallot, finely chopped
  • cooking spray
  • handful of arugula
  • 4 whole wheat buns
  • For the lemon tahini sauce:

  • 1/2 a lemon, juiced
  • 1 TBSP tahini
  • 2 tsp water
  • 1 clove garlic, minced
  • 1 TBSP plain non fat yogurt


  1. Add the chickpeas to a food processor, pulse until the chickpeas resemble a paste.
  2. Pour the chickpea paste into a large bowl.
  3. Whisk the egg.
  4. Add the zucchini, feta, egg, bread crumbs, whole wheat flour, garlic, and
  5. Put the mixture in the refrigerator for 1 hour.
  6. To make the sauce, add the lemon juice, tahini, water, garlic and yogurt into a small bow. Whisk until well combined.
  7. Form the mixture into 4 large patties.
  8. Spray a large skillet with cooking spray
  9. Turn the burner on medium. Cook the patties for 4 minutes on each side.
  10. Toast the buns in a toaster oven on low.
  11. To assemble the patties, spread the lemon tahini sauce on the buns. Add arugula on top of the sauce. Place a patty on top of the arugula. Top the patty with the top bun.
  12. Enjoy warm!

The patties also make a great addition to a salad. I added a leftover patty to a bed of arugula and used the sauce as a dressing. It was delicious!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Zucchini Fries with Whipped Feta Dip

Warning! These zucchini fries are addicting and the whipped feta dip only adds to the problem.

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I made these fries for the first time a few weeks ago. I was staying in town for the weekend (which hasn’t happened in a while), so I wanted to take advantage of the extra time to test a lot of recipes. That leaves only one problem…who is going to eat it all? So I invited all my friends over to taste test the recipes with me. And although they liked everything (really, I promise they did), these fries were the first to go!

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If you cook them for 16 minutes they end up nice and crisp. And the feta dip could not be easier to make. It’s just non fat plain greek yogurt and low fat feta, that’s it !

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Zucchini Fries

  • Servings: 2-4
  • Print

Crispy zucchini fries are as addicting as the real thing!


  • 2 zucchini’s
  • 1 egg
  • 1/2 cup of seasoned bread crumbs
  • 1 TBSP Parmesan cheese
  • 1 tsp of garlic powder
  • 1/2 cup of non fat greek yogurt
  • 4 oz of low-fat feta cheese


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the zucchini’s in half and then slice each half lengthwise into 4-5 strips. You should have between 16-20 strips.
  3. Beat an egg in a small bowl.
  4. Add the breadcrumbs, parmesan, and garlic powder to a plate and mix together gently with a fork.
  5. Lay a piece of parchment paper on a large cookie sheet.
  6. One by one, dip the zucchini into the eggs and then roll in the bread crumbs.
  7. Repeat this step until all zucchini are coated.
  8. Place the zucchini in the oven for 16 minutes.
  9. To make the whipped feta dip: add 1/2 cup of non fat greek yogurt and 4 oz of low-fat feta cheese.
  10. Pulse in a food processor until incorporated and smooth.
  11. Enjoy zucchini fries warm.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Avocado Basil Zoodles & Shrimp

There is nothing like carrying your groceries on a humid 100 degree day, nothing. This is especially true when you decide it’s necessary that you buy a watermelon on said day (perhaps a hint for next week).

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Carrying watermelons and groceries reminds me of growing up and going to pick pumpkins. My mom’s rule was always “you only can pick a pumpkin that you can carry.” However, she never specified the distance that one must carry said pumpkin. So my sister and I (especially my sister) always pushed the limit.

me (right) and my sister carrying our pumpkins (like i said we pushed the limit)                      we were also 90s fashion icons

That is exactly how i feel about walking with groceries. I always can carry what I buy at the store but I never factor in the distance. I make the same mistake every time and today was no exception.

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So after carrying my groceries in the DC heat (which never lets up), I crave something fresh and cool. That is where the zoodles come in. Zucchini is totally a trendsetter when it comes to spiralizing phase. And as is the case with zucchini, nothing beats the original. I find it easy to mess up when I am spiralizing other veggies but zucchinis always come out perfect and this recipe is no exception!

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Avocado Basil Zoodles & Shrimp

  • Servings: 1 bowl
  • Print

A creamy avocado basil sauce pairs perfectly with spiralized zucchini


  • 1 large zucchini’s
  • 2 tsp olive oil
  • 8-10 medium basil leaves
  • 1/2 an avocado
  • 1 clove garlic, minced
  • 1 TBSP Parmesan cheese
  • 5 shrimp (if frozen, defrosted)


  1. Spiralize the zucchini
  2. In a large skillet add 1/2 tsp of olive oil and the spiralized zoodles. Cook for 3-5 minutes
  3. In a small food processor or blender, add the bail, avocado, garlic, and 1 tsp of olive oil. Pulse until well combined.
  4. Add the cooked zoodles to a bowl. Pour the avocado sauce over the zoodles.
  5. In the same pan, add the last 1/2 tsp of olive oil. Add the shrimp (I defrosted frozen wild shrimp). Cook the shrimp for 5-8 minutes.
  6. Add the shrimp to the bowl of zoodles, sprinkle the Parmesan on top.
  7. Enjoy

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Zucchini Veggie Sandwich

I have another messy sandwich for you this week. A couple weeks ago I shared this Apricot Blackberry Grilled Cheese and told you that I made a mess. Today’s sandwich is no exception.

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I have been eating this sandwich combination for a few years. I found a grilled veggie sandwich like this one on a menu  but with the addition of roasted red peppers. But as you have learned…surprise surprise… I hate roasted red peppers (and all peppers tbh). So like many of my recipes, I went home and creating a version to meet my taste specifications. And personally i think it’s even better without red peppers, but i guess i wouldn’t really know 😉

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Zucchini Veggie Sandwich

  • Servings: 1 sandwich
  • Print

Basil Sunflower Seed Pesto and fresh mozzarella bring these veggies to the next level


  • 8-10 small/medium basil leaves
  • 1 TBSP sunflower seeds
  • 1 TBSP Parmesan cheese
  • 1 TBSP Olive oil, a little more if necessary
  • 2 slices of sourdough
  • Cooking Spray
  • half a zucchini, cut in 4 strips lengthwise
  • half a summer squash, cut in 4 strips lengthwise
  • portabello mushroom caps, just two large strips
  • 1 oz of fresh mozzarella


  1. Make the pesto: Add the basil, sunflower seeds, Parmesan, and olive oil into a small food processor/blend.
  2. Pulse/blend until fairly smooth. The pesto will likely still have some small pieces.
  3. Toast the sourdough bread on a low setting.
  4. Spray a medium/large pan with cooking spray.
  5. Add the mushrooms, zucchini, and summer squash.
  6. Cook for 5-8 minutes.
  7. Re-spray the pan. Add the bread to the pan.
  8. Spread the pesto on both pieces and add the fresh mozzarella.
  9. After 1-2 minutes, add the cooked veggies to the side with the cheese.
  10. Add the top slice of bread to the sandwich. Press down with a spatula.
  11. After 5 minutes, remove the sandwich from the pan.
  12. Enjoy warm. The sandwich is best served right away.

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(this is what happens when you try to balance sandwiches)

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


Ingredient of the week: Zucchini

What would we do without zucchini? We need a vegetable that starts with z. How else would we say something like from apples to zucchini? We just wouldn’t.

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Zucchini has certainly gained popularity as the sprializing craze took off. Even though you can spiralize just about everything, I still think zoodles are the easiest vegetable to spiralize. (of course I will be sharing a zoodle recipe this week).

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Did you know there is a variety of zucchinis with yellow skin and no they are not yellow squash.

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