Zucchini + Orange MarmaladeTea Bread

I have so much to post.  I have either been busy or lazy.  I would love to tell you all that I have been oh-so very busy, but I must confess, I have been lazy.

I have baked, lots and have photographed.  Yet, had no energy to post.  Well…I am back.

I had been wanting to make the zucchini and orange marmalade tea cake from the Tartine cookbook.  I had some not so pretty zucchini’s as well as just enough orange marmalade to make this cake.  This cake is quite light, using oil rather than butter.

I only had one little taste, but it was really, really good.


Zucchini + Orange MarmaladeTea Bread


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


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.

The Urban Baker / SusanSalzman.com

Leave a Comment