Easy and tasty tea bread from Tartine's cook book. I might try this recipe next time that is egg free!
My notes:
- Used 3 small zucchinis
- Baked for 50 min and then covered the bread with foil and cooked an additional 20 min
Zucchini and Orange Marmalade Tea Cake (~from Tartine)
ingredients:
1 1/2 C + 2 Tbsp. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
2 large eggs
1/2 cup + 2 Tbsp. veg oil
3/4 cup sugar
1/2 cup orange marmalade
2 1/2 cups zucchini, grated
1/2 tsp. sea salt
1 cup walnuts, toasted and chopped
2 Tbsp. sugar for topping
directions:
1. preheat oven to 350*. oil & flour a 9″x 5″ loaf pan.
2. sift flour, baking soda, baking powder, & cinnamon, set aside.
3. in a mixing bowl, mix eggs, oil, sugar & marmalade. Add zucchini & salt, combine. scrape down sides of bowl and add sifted ingredients. add nuts
4. Put batter in prepared pan. Sprinkle with sugar. Bake 60-70 minutes until cake tester nserted in the center comes out clean. Let cool in pan for 20 minutes (I went longer), then invert.
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
2 large eggs
1/2 cup + 2 Tbsp. veg oil
3/4 cup sugar
1/2 cup orange marmalade
2 1/2 cups zucchini, grated
1/2 tsp. sea salt
1 cup walnuts, toasted and chopped
2 Tbsp. sugar for topping
directions:
1. preheat oven to 350*. oil & flour a 9″x 5″ loaf pan.
2. sift flour, baking soda, baking powder, & cinnamon, set aside.
3. in a mixing bowl, mix eggs, oil, sugar & marmalade. Add zucchini & salt, combine. scrape down sides of bowl and add sifted ingredients. add nuts
4. Put batter in prepared pan. Sprinkle with sugar. Bake 60-70 minutes until cake tester nserted in the center comes out clean. Let cool in pan for 20 minutes (I went longer), then invert.
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