Tartine's Zucchini and Orange Marmalade Tea Bread

     I'm home from Paris!  There will surely be many posts about my trip in the upcoming weeks.  With over 900 photos taken, there is definitely a lot to show and tell.  And, I learned a very important lesson while away -- never say Au Revoir when I go on vacation (especially if my site is going to crash and be down for 2 days while I'm gone).  Sorry about that ;-(  Many thought I was finished with LivingTastefully's Passions to Pastry.  I cannot imagine that ever being the case!

     I made this Zucchini and Orange Marmalade Tea Bread before leaving for Paris.  Orange marmalade as an ingredient gives this zucchini bread a wonderful flavor.  I should not be surprised that I liked it so much, since the recipe is from one of my favorite bakeries -- Tartine in San Francisco. Everything I've ever made from the Tartine cookbook has been over-the-top good.  My garden is still producing zucchini for me, which means I may have to bake one more loaf before this season ends... So glad to be home and in my kitchen again!

:: ZUCCHINI and ORANGE MARMALADE TEA CAKE
     adapted recipe from Tartine by Elizabeth M. Prueitt and Chad Robertson

• 1 3/4 cups + 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup + 2 tablespoons canola oil
• 3/4 cup sugar
• 1/2 cup orange marmalade
• 2 1/2 cups grated zucchini
• 1/2 teaspoon sea salt
• 1 cup chopped walnuts, toasted
• 2 tablespoons sugar for topping
1.  Preheat oven to 350˚F.  Lightly oil and flour a 9-by-5-inch loaf pan, knocking out excess flour.
2.  (Use a stand mixer fitted with a paddle attachment, or mix by hand to make this bread.)  Sift together the flour, baking soda, baking powder, and cinnamon into a mixing bowl and set aside.
3.  In another bowl, beat together the eggs, oil, sugar, and marmalade until combined.  Add the zucchini and salt, and making sure to scrape down the sides of the bowl, beat until combined.  Add the flour mixture and continue to beat until just combined.  Stir in the nuts. 
4.  Transfer the batter to the prepared loaf pan, smoothing the top.  Sprinkle evenly with the remaining 2 tablespoons sugar.  Bake until a cake tester inserted in the center comes out clean, 60 to 70 minutes (I baked mine the full 70 minutes plus a few minutes extra.  It is an extremely moist batter).  Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack.  Cool completely.

:: I ate my zucchini bread with additional orange marmalade spread on the slices... delicious!

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