I’ll admit, I am a creature of habit. I can go for weeks having the same chicken schnitzel wrap for lunch (to a point where I am walking towards the sandwich shop and they will start preparing the wrap for me). Probably, my most un-blogger like behaviour is my ability to go to the same restaurant and order the same dish over and over again.
When traveling however, I’m totally different. I have no inclination to go to the same restaurant and have never ordered the same dish twice.
That is until I tried Locanda Verde’s zucchini bread which was pretty amazing. Think a rich tea cake speckled with grated zucchini and a cinnamon undertones. Think a generous dose of toasted pine nuts and a crumbly sugary topping… freshly baked or toasted – with a dollop of butter – no wonder this warranted a second visit!
Now, I wasn’t able to get my hands on Locanda Verde’s recipe but was lucky enough to stumble on Manggy’s blog where he recreates Tartine’s Zucchini and Orange Marmalade Tea Cake. I substituted pine nuts for the walnuts that was called for in the original recipe and here you have it – a replica of the absolutely habit forming zucchini bread I once tasted from Locanda Verde.
Zucchini and Orange Marmalade Tea Cakes with Pine Nuts
Adapted from Tartine Cookbook
- 270 grams flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 large eggs
- 155 ml vegetable oil
- 150 grams sugar
- 115 grams orange marmalade
- 285 grams zucchini, grated (if not using thermomix)
- 1/2 teaspoon salt
- 115 grams toasted pine nuts
- 30 grams brown sugar for topping
- Pre heat oven to 170c. Lightly oil and flour the bottom and sides of a 23cm by 13cm loaf pan
- In one bowl sift the flour, baking soda, baking powder, cinnamon and salt. Set aside.
- In another bowl, beat the eggs, oil, sugar, and marmalade until combined. Now, incorporate the zucchini. Add the flour mixture to this and mix until combined. Incorporate the nuts into the mixture (leaving some for the topping).
- Pour the batter into the loaf pan and smooth the surface with an offset spatula. Sprinkle with the brown sugar and a handful of pine nuts.
- Bake for 50 to 60 minutes or until a cake tester inserted in the center comes out clean.
- Remove from oven, and let cool for about 20 minutes on a wire rack then remove from the loaf pan and invert onto the rack. Turn this right side up and let cool completely.
Using the Thermomix
- Place the zucchini into the TM bowl and set to speed 6 for 4 seconds.
- Add the eggs, vegetable oil, sugar and orange marmalade. Using the butterfly attachment (from steps 2 to 4), mix on speed 4 for 15 seconds.
- Add the flour, baking soda, baking powder, cinnamon and salt and mix on speed 4 for another 15 seconds.
- Add the toasted pine nuts (leaving some to top the loaf) and mix on speed 4 for 10 seconds.
- Pour the batter into the pan and follow baking instructions above.