I first saw this loaf from Tartine on Mark’s blog and bookmarked it to try. It is a different matter that it has taken me over a year to actually make it and then a little over a month to post about it! That’s what happens when you have list of bookmarked recipes that is a couple of miles long. One tends to lose track of what’s on that list.
I had never really forgotten this particular loaf for two reasons. The first being that it involves marmalade which is something I love. Unlike the rest of my family, I do not particularly like jam and you will very rarely find it on my toast. The exception to this rule is marmalade because it is not as sweet and I like the faint bitterness from the rind/ zest. Naturally, my jam loving family doesn’t like marmalade so there’s almost some left in the marmalade jar.
Funnily enough, none of us really like zucchini (except in aviyal) but I can never resist buying some and I’m always looking for a new recipe which uses zucchini in a well-disguised manner! In the past year, I have also seen this particular loaf on many food blogs and all of them have had only nice things to say about it.
As is my usual style, I made some changes to the original recipe including cutting out the eggs, using olive oil and cardamom as the spice of my choice. I also left out the walnuts because we don’t really like them. If you haven’t tried it before, cardamom and orange are fantastic together. You can further adapt this recipe to be vegan if would like by substituting for the milk.
I also have only nice things to say about this zucchini orange marmalade loaf, even after the changes. It is very easy to make as you just need to mix the wet and dry ingredients, muffin-style. Perhaps grating the zucchini would involve more effort!
This loaf turned out to be very moist, slightly dense but not heavy, beautifully flecked with green and you can taste oranges in every bite. It’s a great coffee/ teatime loaf that will get you compliments every time. I think it is about time I got a copy of this book for myself!
Jim Davis once said that vegetables were a must on a diet and suggested carrot cake, zucchini bread, and pumpkin pie. This zucchini and orange marmalade is as good as , if not better than, zucchini bread!Zucchini and Orange Marmalade Tea Loaf (Eggless)
(Adapted from Tartine)
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1 1/4 tsp baking powder
5 pods cardamom, powdered
1/2 tsp salt
2 cups grated zucchini (about 1 large zucchini)
1/2 cup orange marmalade
3/4 cup sugar
1/8 cup milk
1/2 cup olive oil
2 tbsp sugar (optional)
Mix the first five (dry) ingredients in a small bowl. and set aside.
In another largish bowl mix all the remaining ingredients (wet ones) in a large bowl until combined so there are no unsightly lumps of marmalade. Sift the dry ingredients into the wet ingredients and lightly stir until just combined. Do not overmix or the loaf will be very heavy. A lumpy batter is just fine.
Scrape the batter into a greased and floured medium sized loaf tin and sprinkle some or all of the 2 tbsp sugar (if using). This sugar gives the top of the loaf an interesting crunch. Bake at 180C (350F) for about 40 minute or until a toothpick in the centre comes out clean.
Cool the loaf in the tin for about 5 minutes, and then loosen it. Remove from the tin and cool completely on a rack. Slice and serve. This loaf serves 6 to 8 people.